We’ve had a lovely week apart from all being sick we’ve managed to get a lot done. Our trip North has breathed new life into us and we’ve been feeling inspired and making plans for the future.
The lemon tree has burst into life so the children and I have been busy preserving. So far we’ve made lemon syrup for summer cordials and as we used the cold press juicer to juice the lemons we were left with a large amount of pulp. I hate waste so I decided to experiment with a marmalade by using the pulp and adding some ginger, extra lemons and a orange. The result turned out well so I will add both these recipes to the end of the post.
Another use for the lemon peel has been drying it and then blitzing it in the bullet processor to save as zest for cakes when lemons are scarce. I’ve also been adding it to cheap white vinegar to distill for a green cleaner.
Over the next week when I’ve built up a egg supply I’ll be making and canning lemon curd. Of course this will mean a lemon meringue our is on the cards.
Over the weekend we have been out in the garden making plans, I’ve ordered a new cheapie greenhouse to get us through the summer veg production and spent $50 on seeds from a local seed seller called Seed Freaks. We’d met him at markets and he and his wife are lovely and really know their stuff. They often run workshops around Southern Tasmania. http://seedfreaks.com.au
Our other challenge is dealing with a slight emergency. We have new neighbors on one side of us who has 4 big beautiful Huskies. They are incredibly friendly but unfortunately quite keen on the chickens and have been trying to get through the top of the fence which looked not far off falling over. Mr Hunter Gatherer quickly went out and bought some chicken wire to hold the fence up. We hate spending money on a rental but our chickens who we brought from NSW with us are more than our pets and we didn’t want to risk loosing them. We had hoped this would be the end of it all but last night the dogs dug a hole under the fence and had a party in our yard.
The chooks thankfully were safe in their coop and the owner was very apologetic but we still need to fix the problem. We’ve spent all day today trying to fix our fence charger for the electric netting working but it looks like we need to order a new charger. I really hope we don’t lose any birds as we hope to take them to our forever farm.
This recipe is for a large amount of lemons but you can reduce the quantity if you like
Juice 2kg of Lemons for every cup of lemon juice add 1 cup of sugar
add 1 litre of water
Slowly bring to boil stirring to dissolve sugar. Once boiling you can either reduce to desired consistency if you are wanting a thicker syrup or take off the heat and add 1 tablespoon of Tartaric acid.
Now you can either bottle and store in the fridge for 3-4 months or bottle for shelf life using your proffered method. Bottled correctly on the shelf it can keep for 2 years.
Use as a Cordial Syrup, dessert syrup, cake flavouring, with boiling water and ginger for a winter pick me up.
Annes Lemon pulp Marmalade
Now this recipe is using the left over pulp (not skins) from using a electric juicer to juice your lemons for the previous recipe. If you do not have a electric juicer just use 1kg fresh fruit sliced thinly.
500g Lemon pulp plus 1 orange and 4 lemons (or 1kg citrus fruit)
1.5 kg sugar
4 Tablespoons of powdered ginger and 20g fresh root ginger
Begin by slicing whole citrus fruit thinly or into small bits. Add with pulp (if using) to a saucepan with 5 cups of water. Cover with lid and boil until peel is soft.
Once the fruit is ready add the sugar and on medium heat stir until sugar is dissolved.
Leave to simmer stirring occasionally to avoid sticking or burning. When jam has reached setting point pour into warm sterized jars and bottle using proffered method.