LEMON MARMALADES ARE GREAT MEDICINES

CITRUS/ Marmalade Make about one quart
Before making this marmalade, be sure to check and make sure your fruit are the best you can find.  What is a bergamot? For this recipe, you could substitute any 'sweet' lemon, such as a Meyer lemon. This is certainly more economical than the store varieties and a lot more health.

8 bergamots lemons (about 700g), organic or unsprayed

  3 cups (600g) sugar
  4 cups (1l) water, plus more for blanching the bergamots pinch of sea salt optional:
2 teaspoons kirsch or,   LEMON CELLO

1. Rinse and dry the bergamots or other substitute lemons, trim off the stem ends, then cut each in half and pluck out the seeds.
2. Cut the lemons into quarters and using a sharp knife;  slice the quarters as thinly as possible.

Tip: If you have trouble getting them very small, after slicing, you can use a chef’s knife to chop them to the right size.
Don’t use a food processor, as that will make the marmalade muddy.
3. Put in a large pot, cover with water, and bring to a boil. Let boil for five minutes, then drain well. 4. Return the lemons back to the pot, add the sugar, 1 quart (1l) of water, and salt, and bring to a boil. Cook the lemons, stirring occasionally, until the marmalade begins to set using the wrinkle test: turn the marmalade off and put a dab on a plate that’s been in the freezer then check it after five minutes; if it wrinkles when you nudge it, it’s done.
 If not, continue to cook, repeating this step, until it reaches the desired consistency. Depending on the heat, the marmalade will take at least 30 minutes to reach this point, although if you’re used to making other jams, it will look slightly more liquid than others when done.

You can also use a candy thermometer; the jam will be done when the temperature reaches around 220ºF (104ºC).
5. Once done, stir in an oil or liqueur, if using, then ladle into clean jars and twist on the lids. Once cool, store in the refrigerator, where they’ll keep for at least six months.
Use to keep the body pH normal and if you have any flu or need a lemon for anything. They are good for toppings, spreads, on top of toast even a bit in green tea.