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Breakfast + Brunch, Food Recipes, Imported

Sunday Breakfast in Bed: Hot Biscuits with Lemon Marmalade

4 15
Today we enjoyed a leisurely Sunday morning with a simple breakfast in bed: piping hot coffee and cream, fresh hot biscuits with sweet butter and home-made marmalade, the Sunday Times and classical music on my new Denon N7 System. Life is good.. and this lemon marmalade is wonderful. A recipe created by Karen Morss of Lemon Ladies Orchard (someone who knows a thing or two about lemons!), I loved the variation as I typically indulge in orange marmalade. Thank you Karen for sharing this recipe and something I am happy to add to my list of favorite things for breakfast!

lemon_marmalade.jpg

Photography by Terry Dagrosa /SeductionMeals.com

Meyer Lemon Marmalade
Recipe Courtesy of Karen Morss of Lemon Ladies Orchard

Ingredients

  • 

4 cups sliced lemons: Approximately 2 lbs MEYER LEMONS (6 for slicing plus 2 more for juice)

  • 4 cups WATER
  • 
4 cups SUGAR

Directions

  1. 

Halve lemons crosswise and remove seeds.
  2. Tie seeds in a cheesecloth bag.
  3. Cut each half into four quarters and thinly slice (1/4″).
  4. Combine lemons with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.


  5. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered for 45 minutes.
  6. Skim off foam and remove any seeds that remain floating about. 


  7. Stir in 4 Cups sugar and 1/2 Cup fresh juice and boil over moderate heat, stirring occasionally and skimming off any foam.
  8. Taste and add a little more sugar if necessary (1/4 cup at a time).
  9. Cook until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes.
  10. I use a candy thermometer and cook until it reaches 220 degrees.
  11. Put empty jars in 250 degree oven for 15 minutes.
  12. 
Ladle hot marmalade into jars, filling to within 1/4″ inch of top.
  13. Wipe rims with dampened cloth and seal jars with lids.


  14. Put filled jars in 250 degree oven for 15 minutes. Transfer to a rack to cool.

Yields approx. 6 half-pint jars or five 9oz jars
Marmalade will store in a cool, dark place, up to 1 year.
Recipe originally adapted from Lady Marmalade.

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

4 Comments

  1. CycleChef January 31, 2011 at 4:06 pm -  Reply

    I might serve this w/ Espresso Sambuca.

  2. terry dagrosa January 31, 2011 at 4:31 pm -  Reply

    ahh, great idea!

  3. christo January 31, 2011 at 11:17 pm -  Reply

    this could be my seduction side dish – sounds tasty…

  4. Aditi Nayyar February 2, 2011 at 7:35 am -  Reply

    Thanks for the recipe! I aint too fond of cooking but since this looks not that tough I will surely try it!!

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.