
Since I still had Meyer lemons left from our haul (and since I can't ship them to mamaraby in exchange for snow;) I decided to try a few recipes from a blog post I found recently.
Zest in Vodka will become Limoncello....eventually. Ours is currently in a dark place awaiting the addition of simple syrup...see you in 2 weeks.
After juicing the zested lemons (and freezing the juice in ice cube trays for later use) I chopped the remaining pith, put it in a large pot and covered it with 10 cups of water.
After juicing the zested lemons (and freezing the juice in ice cube trays for later use) I chopped the remaining pith, put it in a large pot and covered it with 10 cups of water.
Strain out cooked pith (supposed to use cheesecloth, but I...ahem...didn't quite read the directions thoroughly) and you have homemade pectin!
Then you can do this nifty test to see if the pectin is viable...pour a bit of rubbing alcohol into a glass or bowl and drop a spoonful of the pectin into it. After a few seconds , it should jell into a mass solid and cohesive enough to pick up with the tines of a fork. If the pectin droops off the tines (which I think mine is doing) the jam will jell loosely (so add a bit more?).

I think straining it thru the cheesecloth would have captured a bit more of the sediment that has settled in the bottom of the jars...but my jams are not clear anyway and I never make jelly.


























































