I decided to make another batch of lemon-lavender marmalade as the first
batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.

Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter

The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water
boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.

Graham wrote:

> I decided to make another batch of lemon-lavender marmalade as the first
> batch was ruined by far too lavender, despite following the recipe.
> This time I added 2 tsp of lavender flowers to the lemon seeds in the
> muslin bag. The result has a great flavour with a not too strong
> lavender note.

> Lemon-Lavender Marmalade
> 10 lemons (1230g)
> 2.4kg granulated sugar
> 2800ml water
> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
> 15g butter

> The lemons were halved, juiced and the seeds removed.
> The skins were then sliced finely using a mandolin.
> In a large ceramic bowl, the shredded lemon, juice and seed bag
> were combined with the 2800ml water and left overnight.
> I used a large stock pot to gently boil the mix for about 2.5 hours.
> I then added the sugar and stirred to dissolve it, bringing it to a boil
> and adding the butter to prevent foaming.
> Jam setting point at sea level is about 105C but at this altitude, water
> boils at 96C so jam setting point is 101-102C.
> I used a Thermapen instant read thermometer and when the temperature was
> 101C but stirring it around it sometimes hit 102C, I removed the pot
> from the heat and stirred it to re-distribute the lavender, removing the
> seed bag at the same time. Meanwhile, the jars had been heating in a
> 120C oven and the lids boiling in water. I filled the hot jars, lidded
> them and let them cool.
> Yield: 15 x 250ml jars.

We see that The Lord smiled upon Graham in his endeavour, and allowed his marmalade to not spoil this time around...

;-)

--
GM

In article <65fc84a6$0$2350502
$882e4bbb@reader.netnews.com>, g.stereo@shaw.ca says...
>
> I decided to make another batch of lemon-lavender marmalade as the first
> batch was ruined by far too lavender, despite following the recipe.
> This time I added 2 tsp of lavender flowers to the lemon seeds in the
> muslin bag. The result has a great flavour with a not too strong
> lavender note.
>
> Lemon-Lavender Marmalade
> 10 lemons (1230g)
> 2.4kg granulated sugar
> 2800ml water
> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
> 15g butter
>
> The lemons were halved, juiced and the seeds removed.
> The skins were then sliced finely using a mandolin.
> In a large ceramic bowl, the shredded lemon, juice and seed bag
> were combined with the 2800ml water and left overnight.
> I used a large stock pot to gently boil the mix for about 2.5 hours.
> I then added the sugar and stirred to dissolve it, bringing it to a boil
> and adding the butter to prevent foaming.
> Jam setting point at sea level is about 105C but at this altitude, water
> boils at 96C so jam setting point is 101-102C.
> I used a Thermapen instant read thermometer and when the temperature was
> 101C but stirring it around it sometimes hit 102C, I removed the pot
> from the heat and stirred it to re-distribute the lavender, removing the
> seed bag at the same time. Meanwhile, the jars had been heating in a
> 120C oven and the lids boiling in water. I filled the hot jars, lidded
> them and let them cool.
> Yield: 15 x 250ml jars.

Sounds good ! I've got some lemons but am
thinking..lemon curd.

Janet UK

On 3/21/2024 3:04 PM, Graham wrote:
> I decided to make another batch of lemon-lavender marmalade as the first
> batch was ruined by far too lavender, despite following the recipe.
> This time I added 2 tsp of lavender flowers to the lemon seeds in the
> muslin bag. The result has a great flavour with a not too strong
> lavender note.
>
> Lemon-Lavender Marmalade
> 10 lemons (1230g)
> 2.4kg granulated sugar
> 2800ml water
> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
> 15g butter
>
(snippage)

I'm glad it turned out better this time, Graham. :)

Jill

On 2024-03-21 1:59 p.m., Janet wrote:
> In article <65fc84a6$0$2350502
> $882e4bbb@reader.netnews.com>, g.stereo@shaw.ca says...
>>
>> I decided to make another batch of lemon-lavender marmalade as the first
>> batch was ruined by far too lavender, despite following the recipe.
>> This time I added 2 tsp of lavender flowers to the lemon seeds in the
>> muslin bag. The result has a great flavour with a not too strong
>> lavender note.
>>
>> Lemon-Lavender Marmalade
>> 10 lemons (1230g)
>> 2.4kg granulated sugar
>> 2800ml water
>> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
>> 15g butter
>>
>> The lemons were halved, juiced and the seeds removed.
>> The skins were then sliced finely using a mandolin.
>> In a large ceramic bowl, the shredded lemon, juice and seed bag
>> were combined with the 2800ml water and left overnight.
>> I used a large stock pot to gently boil the mix for about 2.5 hours.
>> I then added the sugar and stirred to dissolve it, bringing it to a boil
>> and adding the butter to prevent foaming.
>> Jam setting point at sea level is about 105C but at this altitude, water
>> boils at 96C so jam setting point is 101-102C.
>> I used a Thermapen instant read thermometer and when the temperature was
>> 101C but stirring it around it sometimes hit 102C, I removed the pot
>> from the heat and stirred it to re-distribute the lavender, removing the
>> seed bag at the same time. Meanwhile, the jars had been heating in a
>> 120C oven and the lids boiling in water. I filled the hot jars, lidded
>> them and let them cool.
>> Yield: 15 x 250ml jars.
>
> Sounds good ! I've got some lemons but am
> thinking..lemon curd.
>
> Janet UK
Sorry! I forgot to acknowledge your idea for putting some lavender
in the bag with the pips.

On 2024-03-21 4:27 p.m., jmcquown wrote:
> On 3/21/2024 3:04 PM, Graham wrote:
>> I decided to make another batch of lemon-lavender marmalade as the first
>> batch was ruined by far too lavender, despite following the recipe.
>> This time I added 2 tsp of lavender flowers to the lemon seeds in the
>> muslin bag. The result has a great flavour with a not too strong
>> lavender note.
>>
>> Lemon-Lavender Marmalade
>> 10 lemons (1230g)
>> 2.4kg granulated sugar
>> 2800ml water
>> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
>> 15g butter
>>
> (snippage)
>
> I'm glad it turned out better this time, Graham. :)
>
> Jill
Thanks! I can now feel OK to give some as gifts.

On 2024-03-21 3:04 p.m., Graham wrote:
> I decided to make another batch of lemon-lavender marmalade as the first
> batch was ruined by far too lavender, despite following the recipe.
> This time I added 2 tsp of lavender flowers to the lemon seeds in the
> muslin bag. The result has a great flavour with a not too strong
> lavender note.
>
> Lemon-Lavender Marmalade
> 10 lemons (1230g)
> 2.4kg granulated sugar
> 2800ml water
> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
> 15g butter
>
> The lemons were halved, juiced and the seeds removed.
> The skins were then sliced finely using a mandolin.
> In a large ceramic bowl, the shredded lemon, juice and seed bag
> were combined with the 2800ml water and left overnight.
> I used a large stock pot to gently boil the mix for about 2.5 hours.
> I then added the sugar and stirred to dissolve it, bringing it to a boil
> and adding the butter to prevent foaming.
> Jam setting point at sea level is about 105C but at this altitude, water
> boils at 96C so jam setting point is 101-102C.
> I used a Thermapen instant read thermometer and when the temperature was
> 101C but stirring it around it sometimes hit 102C, I removed the pot
> from the heat and stirred it to re-distribute the lavender, removing the
> seed bag at the same time. Meanwhile, the jars had been heating in a
> 120C oven and the lids boiling in water. I filled the hot jars, lidded
> them and let them cool.
> Yield: 15 x 250ml jars.

Well done. Glad it worked out. I have to confess that I would not likely
make lemon marmalade or to add lavender to it but if I had a piece of
toast and there was an open jar of lavender lemon marmalade I would
definitely give it a try.

I used to love Seville orange and other citrus marmalade but citrus is
just too hard on my guts. I can get away with a little bit, but it is
hardly worth it for me to make it any more.

On Thu, 21 Mar 2024 23:08:51 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>Well done. Glad it worked out. I have to confess that I would not likely
>make lemon marmalade or to add lavender to it but if I had a piece of
>toast and there was an open jar of lavender lemon marmalade I would
>definitely give it a try.
>
>I used to love Seville orange and other citrus marmalade but citrus is
>just too hard on my guts. I can get away with a little bit, but it is
>hardly worth it for me to make it any more.

You're such an interesting man, Dave.

On 2024-03-21 9:08 p.m., Dave Smith wrote:
> On 2024-03-21 3:04 p.m., Graham wrote:
>> I decided to make another batch of lemon-lavender marmalade as the first
>> batch was ruined by far too lavender, despite following the recipe.
>> This time I added 2 tsp of lavender flowers to the lemon seeds in the
>> muslin bag. The result has a great flavour with a not too strong
>> lavender note.
>>
>> Lemon-Lavender Marmalade
>> 10 lemons (1230g)
>> 2.4kg granulated sugar
>> 2800ml water
>> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
>> 15g butter
>>
>> The lemons were halved, juiced and the seeds removed.
>> The skins were then sliced finely using a mandolin.
>> In a large ceramic bowl, the shredded lemon, juice and seed bag
>> were combined with the 2800ml water and left overnight.
>> I used a large stock pot to gently boil the mix for about 2.5 hours.
>> I then added the sugar and stirred to dissolve it, bringing it to a boil
>> and adding the butter to prevent foaming.
>> Jam setting point at sea level is about 105C but at this altitude, water
>> boils at 96C so jam setting point is 101-102C.
>> I used a Thermapen instant read thermometer and when the temperature was
>> 101C but stirring it around it sometimes hit 102C, I removed the pot
>> from the heat and stirred it to re-distribute the lavender, removing the
>> seed bag at the same time. Meanwhile, the jars had been heating in a
>> 120C oven and the lids boiling in water. I filled the hot jars, lidded
>> them and let them cool.
>> Yield: 15 x 250ml jars.
>
>
> Well done. Glad it worked out. I have to confess that I would not likely
> make lemon marmalade or to add lavender to it but if I had a piece of
> toast and there was an open jar of lavender lemon marmalade I would
> definitely give it a try.
>
> I used to love Seville orange and other citrus marmalade but citrus is
> just too hard on my guts.  I can get away with a little bit, but it is
> hardly worth it for me to make it any more.
>
Thanks! In future I will scale down the recipe although the trouble to
make 6 jars is not that much different to making 15.

jmcquown wrote:

> On 3/21/2024 3:04 PM, Graham wrote:
>> I decided to make another batch of lemon-lavender marmalade as the first
>> batch was ruined by far too lavender, despite following the recipe.
>> This time I added 2 tsp of lavender flowers to the lemon seeds in the
>> muslin bag. The result has a great flavour with a not too strong
>> lavender note.
>>
>> Lemon-Lavender Marmalade
>> 10 lemons (1230g)
>> 2.4kg granulated sugar
>> 2800ml water
>> 2.5tsp lavender flowers (plus 2tsp for the seed bag)
>> 15g butter
>>
> (snippage)

> I'm glad it turned out better this time, Graham. :)

> Jill

Yoose should move up there and marry Graham, Princess Jill...

I'm sure you'd make him a loverly little wife...

And since he's originally from UK he would prolly really cotton to your Royal Lifestyle...

I like the sound of "Royal Consort Sir Graham"...!!!

--
GM