Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-2 of 2
By Mrs B
on January 05, 2006
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Kate
on September 07, 2005
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (490 g)
Servings Per Recipe: 4