檸檬果醬 100％ 天然手工檸檬果醬 檸檬水果茶 Homemade Meyer Lemon Marmalade Recipe

Marmalade 是以柑橘類水果製成的果醬，和果皮一起熬煮散發濃烈果香，把柑橘屬植物削下的果皮、果汁、糖和水，按適當比例混合，慢慢熱煮至水分收乾，因此製作時間較其他果醬長。除了檸檬 ，橙、青檸、萊姆、葡萄柚、柚子、橘子等都可以做柑橘醬。不同的柑橘屬植物的糖度和酸度、果膠的含量不同，因應不同的品種，糖的比例和做法都要調整。

最近超巿有售我一直尋找的梅爾檸檬 Meyer Lemon，不像一般檸檬酸的那麼刺激，酸味柔和，帶有柑橘的香氣和花香，果皮比較不苦澀，做檸檬 Marmalade 超讚﹗

好吃的重點在於去除果皮的苦澀味，並利用白色內皮熬出天然的果膠，不需要加入任何人工添加物，長時間的熬煮使果醬呈現琥珀色晶瑩透亮的效果，果皮漂浮在凝固的果醬裡，非常漂亮。

我一直覺得 Marmalade 是一種精緻的工藝，每次吃都抱著珍惜的心情，挖一小匙細細品嚐，每天一覺醒來能吃到如此美味的果醬，花一點時間也是值得﹗果醬除了塗麵包直接吃，還可以醃肉，做醬汁。冷泡一杯紅茶，直接加入檸檬 Marmalade，冷泡茶不會立即溶化果醬，凝膠果醬因為攪拌變得鬆散，用飲管猛吸一口，有果凍的口感，清爽酸甜，非常解渴﹗

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影片示範 10 角大號金色 240 克

◤檸檬果醬 ♦ 材料 ( 份量：250 ml 兩瓶 )

• 梅爾檸檬 Meyer Lemon 800 g
• 原蔗冰糖 Raw Rock Sugar 300 g
• 清水 Water  500 ml

◤檸檬水果紅茶 ♦ 材料

• 阿薩姆紅茶 Assam tea  2 大匙
• 涼開水 Cold Water  250 ml
• 檸檬果醬 Lemon Marmalade 1 ~ 2 大匙

◤做法

1. 玻璃罐放入冷水中，開大火煮至沸騰，煮 10 分鐘，夾取出玻璃瓶，倒出熱水，放入烤箱 ，100°C 烤 15 分鐘，水份烤乾後打開烤箱 ，留著餘溫直至使用

2. 原蔗冰糖，用研磨機打成糖粉。梅爾檸檬比一般檸檬甜，這配方糖量不多，預先打碎冰糖可加快溶化的速度，縮短果醬熬煮的時間

3. 檸檬用流水清洗乾淨，去頭尾，切下果皮，分離白色的內皮

4. 白色內皮和果皮，苦度不一樣。所以果肉、白色內皮、檸檬皮三個部份分開處理。果皮分離白色的內皮，檸檬皮切長細條絲，檸檬皮煮熟變半透明，飄浮在果醬裡面非常漂亮。用削皮器是很方便，但是外形不美觀，煮熟後半透明感不明顯

5. 白色內皮切細絲，比較容易去苦味，熬煮時較容易釋出果膠

6. 沿著果肉與果膜之間，用刀把果核刮出來，檸檬很多細籽，要仔細去除才不會苦，剝出果肉，果膜丟棄

7. 預備好果肉、白色內皮、檸檬皮，可以開始煮果醬。白色內皮，加入冷水煮滾，大火加熱至沸騰，放入網篩，倒掉熱水，以冷水洗過降溫，試吃沒有苦味，放入紗布袋裡。如果用一般的檸檬，重複川燙過冷水的步驟 2 ~ 3 次，才能完全去除果皮的苦，梅爾檸檬較少苦味，燙一次就沒有苦味，白色內皮放入紗布袋裡，備用

8. 果皮加入熱水煮沸，果皮含有精油，煮約 5 分鐘蒸發精油，試吃有沒有苦味，倒掉煮過的水，以冷水洗過，試吃有苦味，重複川燙，倒掉熱水，過冷水的步驟 2 ~ 3 次，直至沒有苦味

9. 鍋裡加入清水。梅爾檸檬果皮燙了 2 次

10. 鍋裡加入 500 ml 清水，大火煮至沸騰，放入白色內皮的紗布袋，加入果皮，果肉，原蔗冰糖，煮滾，調至小火。耐心撈起浮沫

11. 鍋中的水份開始微微濃縮，轉小火繼續熬煮，布袋下面容易煮焦，一不小心焦了，撈走煮焦果皮，要時常拿起來攪拌一下

12. 熬煮約 30 分鐘後，拿起布袋放在網篩上，用湯勺壓榨出果膠，白色內皮煮出果膠後拿走。果醬更晶瑩剔透，熬過的白色內皮可用來醃肉，味道也不錯

13. 濃縮後的果醬容易焦底，要多攪拌。原蔗冰糖沒有漂白，所以果醬呈現深琥珀色。果醬熬煮至 105°C，離火

14. 沒有溫度計可以進行冷盤測試，滴一滴果醬在預先冷凍的盤子上，用手指劃開能看到清晰的劃㾗，冷卻後的果醬便會凝固

15. 趁著果醬高溫，快速裝入消毒過的玻璃瓶，預留約 1 CM 空隙，蓋上瓶蓋，封蓋擰緊，封蓋後盡快倒放，放涼後，瓶內的果醬因為熱脹冷縮，自然形成真空，真空成功的瓶蓋，會呈現內縮的樣子，分體蓋會產生吸力，用力拔才能打開

16. 冷卻後的檸檬果醬，呈現凝固狀態，果醬怕熱，做好放入冰箱，可保存 3 ～ 6 個，MARMALADE 適合久藏，放 1 ~ 2 個月才吃，滋味更好，檸檬果醬矜貴，挖一小匙珍惜著吃，檸檬香在嘴裡散發含蓄的香氣

冷泡檸檬水果茶 ♦ 做法

1. 玻璃瓶加入阿薩姆紅茶，加入冷水，冷泡 12 小時，夏天放入冰箱。冷水幫助茶葉釋出甜味的胺基酸，不傷胃和不影響睡眠

2. 過濾茶葉，加入檸檬果醬，攪拌均勻，有果凍口感的水果茶，好清爽

Marmalade is a jam made from citrus fruits, slowly cooked with peels to release a rich fruit aroma. The peels, juice, sugar, and water from citrus plants are mixed in appropriate proportions and slowly boiled until the moisture is reduced, resulting in a longer preparation time compared to other jams. In addition to lemons, oranges, limes, grapefruits, yuzu, and tangerines can also be used to make citrus jams. The sugar content, acidity, and pectin levels vary among different citrus species, so adjustments to the sugar ratio and method are necessary based on the variety.

Recently, I found the Meyer Lemon at the supermarket, which I had been searching for. Unlike regular lemons that are so sharp, the flavor is milder and carries citrus and floral scents, with a less bitter peel, making it excellent for making lemon marmalade!

The key to deliciousness lies in removing the bitter taste of the fruit peel and using the white inner skin to extract natural pectin, without the need for any artificial additives. The long cooking time allows the jam to achieve a beautiful amber color, appearing crystal clear, with the fruit peels floating in the set jam, creating a stunning effect.

I have always felt that marmalade is a delicate craft. Every time I eat it, I cherish the experience, taking a small spoonful to savor. Waking up every day to such delicious jam makes it worth taking a little time! Besides spreading it on bread to enjoy directly, the jam can also be used to marinate meat and make sauces. Brew a cup of cold red tea and add lemon marmalade—because the cold tea does not immediately dissolve the jam, the gel-like texture becomes loose from stirring. Taking a big sip through a straw gives a jelly-like sensation that is refreshingly sweet and tangy, very thirst-quenching!

Lemon Jam ♦ Ingredients (Yield: two 250 ml jars)

• Meyer Lemon 800 g
• Raw Rock Sugar 300 g
• Water  500 ml

Lemon Fruit Red Tea ♦ Ingredients

• Assam tea  2 tbsp
• Cold Water  250 ml
• Lemon Marmalade 1 ~ 2 tbsp

做法

Place the glass jar into cold water, bring it to a boil over high heat and boil for 10 minutes. Using tongs, remove the glass jar, pour out the hot water, and place it in the oven at 100°C for 15 minutes. After the moisture has dried out, leave the oven on residual heat until use.

Use raw cane sugar and grind it into powdered sugar with a grinder. Meyer lemons are sweeter than regular lemons, and this recipe does not require much sugar. Pre-grinding the cane sugar can speed up the dissolving process and shorten the cooking time for the jam.

Wash the lemon thoroughly with running water, trim the ends, cut off the peel, and separate the white pith.

The white inner peel and the fruit peel have different bitterness levels. Therefore, the flesh, white inner peel, and lemon peel are handled separately. The peel is separated from the white inner peel, and the lemon peel is cut into long thin strips. When the lemon peel is cooked, it becomes semi-transparent, floating beautifully in the jam. A peeler is convenient to use, but the shape may not be attractive, and the semi-transparency is not very noticeable after cooking.

The white inner peel is cut into fine strips, which makes it easier to reduce the bitterness and helps to release pectin more effectively during cooking.

Carefully scrape the seed out along the flesh and membrane using a knife; lemons have many small seeds that need to be removed to avoid bitterness. Peel the flesh and discard the membrane.

Prepare the fruit flesh, white inner peel, and lemon zest, and you can start making the jam. For the white inner peel, add it to cold water and bring to a boil, heating on high until boiling. Place it in a strainer, drain the hot water, and rinse with cold water to cool it down; taste it to ensure there’s no bitterness, then place it in a cheesecloth bag. If using regular lemons, repeat the blanching and cooling process 2 to 3 times to completely remove the bitterness from the peel. Meyer lemons have less bitterness, so blanching once will eliminate any bitterness; place the white inner peel in the cheesecloth bag and set aside.

Boil the fruit peels in hot water; the peels contain essential oils. Boil for about 5 minutes to evaporate the essential oils. Taste to check for bitterness, then discard the boiled water and rinse with cold water. If there’s still bitterness, repeat the blanching process by discarding the hot water and rinsing with cold water 2 to 3 times until there is no bitterness.

Add water to the pot. The lemon peel was blanched twice.

Add 500 ml of water to the pot, bring to a boil over high heat, then place a white muslin bag inside, add the fruit peels, pulp, and rock sugar, bring it back to a boil, then reduce to low heat. Patience is required to skim off the foam.

As the moisture in the pot begins to concentrate slightly, turn the heat to low and continue cooking. The cloth bag at the bottom is prone to burning; if you’re not careful and it gets scorched, remove the burnt fruit peels and be sure to stir occasionally.

After about 30 minutes of cooking, take the cloth bag and place it on a sieve, using a ladle to press out the pectin. Once the white inner skin has boiled out the pectin, it can be removed. The jam will be more translucent, and the boiled inner skin can be used to marinate meat, which also tastes quite good.

The concentrated jam is likely to stick to the bottom, so stir it frequently. Unbleached raw cane rock sugar gives the jam a deep amber color. Cook the jam until it reaches 105°C, then remove it from the heat.

If you don’t have a thermometer, you can conduct a cold plate test: drop a spoonful of jam on a pre-chilled plate and draw your finger through it. If you see a clear separation, the cooled jam will solidify.

While the jam is still hot, quickly pack it into sterilized glass jars, leaving about 1 CM of space at the top, then seal the lid tightly. After sealing, turn the jars upside down to cool; the jam inside will naturally create a vacuum due to thermal expansion and contraction. A successfully vacuum-sealed lid will appear concave, and the separation of the lid will create suction, requiring a forceful pull to open.

The cooled lemon jam presents a solidified state. Jam is sensitive to heat; after making it, store it in the refrigerator where it can keep for 3 to 6 months. MARMALADE is suitable for long storage, ideally eaten after 1 to 2 months for better flavor. Lemon jam is precious; savor it by taking just a small spoonful, appreciating the subtle fragrance of lemon that unfolds in your mouth.

Cold Brew Lemon Fruit Tea ♦ Method

In a glass bottle, add Assam black tea and cold water. Let it steep for 12 hours, placing it in the refrigerator during the summer. The cold water helps the tea leaves release their sweet amino acids, making it gentle on the stomach and not affecting sleep.

Filter the tea leaves, add lemon jam, stir well, and you have a refreshing fruit tea with a jelly-like texture.