lemon marmalade!
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Our attempts at urban agriculture. We wanted to make a record of all the stuff we manage to grow. It's so dang satisfying making food in the backyard.
Contributors
This is our garden!
Read our blog to find out
> How much food can we grow in our urban backyard?
> What is in season in Berkeley?
> What is for dinner?
> What animals have we encountered in the yard recently?
> How much food can we grow in our urban backyard?
> What is in season in Berkeley?
> What is for dinner?
> What animals have we encountered in the yard recently?
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Followers
Links:
- Stowaway- the pirate card game Jonathan invented
- Neighbor Dafna picking and cooking!
- Josey makes serious bread in his home oven!
- Cousin Josh is in Nicaragua!
- Cafe 20- Saul & Leib's once-a-week restaurant. Saul & Leib are Jonathan's boss's incredibly talented sons- in high school & college and cooking the best food you've ever eaten
- Jonathan's band - Team Nisto, what is he singing about now?
- Jayme's blog about her ceramics!
- my sister's blog about doctoring in El Salvador
- Los Strawberritos - Jonathan's pick-up team has joined a league
- Aunt Kathy's blog about Puget Sound
- honest meat
- my cousin = illustrator
- Our neighbor Bob from the co-housing project where we used to live has a blog about sustainable living
3 comments:
Pro-duction!
Awesome.
Where are the neighbors?
Yo Ma
Oh that looks good. Can you post your recipe? Please.
Thanks for the request!
I love this recipe, it comes from my aunt, and I just modify it for any citrus I have.
Day 1 Slice all of your fruit as thin as you can. Put the slices in a non reactive bowl (ceramic or glass) and cover them with water. Let it all sit.
Day 2 Put fruit and water in a pot and boil for half an hour. Let it all sit
Day 3 Measure the quantity of stuff you have in pot. The original recipe call for using equal parts sugar and fruit, but I can't deal with that. I try to add as little as I can and still get it to gell. In these photos I was using Eureka lemons which are really sour. For each 7 cups of fruit I added 5 cups of sugar. For Meyer lemons I use less. I think over one half if you want it to set.
Then you boil all of it stirring occasionally for a LONG time. Periodically you can put a little bit on a saucer and put it in your freezer. If it is ready to can it will set in the freezer.
Don't get impatient or you will have jars and jars of canned lemonade!
Once it is setting in the freezer you can start canning.
Do you know how to can?
-Kate
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