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I originally posted a review for this recipe back in September 2005. In December I made another batch (triple quantity this time) and gave jars of this marmalade as as Christmas gifts. I'm pleased to report that everyone seems to love this marmalade as much as we do, so thanks again Lauralie41. Here's what I said first time round: I quartered the lemons as suggested, by Chef Kate. I cooked my marmalade really, really slowly and simmered it for a bit longer than the recipe states. The finished product is a softer set than usual marmalade, but there's so much fruit that its not runny. A sharp taste, without the ouch! Scrumptious.

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Mrs B January 05, 2006

This reults in a cross between a marmalade and a sauce. It has a very rich, bitter lemon flavor, nicely balanced by the sweet apple flavor. I am looking forward to using this in jam tarts or as an extra touch on various fruit and frozen desserts. In the future I think I would quarter the thin slices of lemon.

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Chef Kate September 07, 2005
Lemon and Apple Marmalade, or Marmellata Di Limoni E Mele