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Thread: I didn't realize how much pectin is in a lemon

  1. #1
    zxcvbob Guest

    Default I didn't realize how much pectin is in a lemon

    I found a medium-sized lemon in the fridge that was past its prime and
    kind of dried out, and I decided to make some sour lemon syrup with it.
    I put it in the blender and chopped it up fine, then added 2 cups of
    water and liquefied it.

    I poured it in a saucepan and added a cup of sugar and a teaspoon of
    citric acid and simmered it for a while. Tasted it and it wasn't quite
    right. I added some whole allspice, another teaspoon of citric acid,
    and another 1/2 cup of sugar, and cooked it covered for a half hour.

    Then I strained it into a 1.5 pint spaghetti sauce jar, and the lemony
    bits in the strainer looked like jelly rather than lemon peel so I
    mashed most of them thru the wire strainer into the jar and stirred it
    up. That was a couple of hours ago.

    I just checked on it, and even though it's still warm, it has already
    set into a stiff cloudy jelly -- and it doesn't even have as much sugar
    as normal jelly. (More sugar would make it set stiffer.) I'm not sure
    what to do with it; this was supposed to be sour mix.

    I may add some cornstarch and recook it to make something like Turkish
    Delight candy.

    -Bob

  2. #2
    gloria p Guest

    Default Re: I didn't realize how much pectin is in a lemon

    On 9/20/2012 11:52 PM, zxcvbob wrote:
    > I found a medium-sized lemon in the fridge that was past its prime and
    > kind of dried out, and I decided to make some sour lemon syrup with it.
    > I put it in the blender and chopped it up fine, then added 2 cups of
    > water and liquefied it.
    >
    > I poured it in a saucepan and added a cup of sugar and a teaspoon of
    > citric acid and simmered it for a while. Tasted it and it wasn't quite
    > right. I added some whole allspice, another teaspoon of citric cid,
    > and another 1/2 cup of sugar, and cooked it covered for a half hour.
    >
    > Then I strained it into a 1.5 pint spaghetti sauce jar, and the lemony
    > bits in the strainer looked like jelly rather than lemon peel so I
    > mashed most of them thru the wire strainer into the jar and stirred it
    > up. That was a couple of hours ago.
    >
    > I just checked on it, and even though it's still warm, it has already
    > set into a stiff cloudy jelly -- and it doesn't even have as much sugar
    > as normal jelly. (More sugar would make it set stiffer.) I'm not sure
    > what to do with it; this was supposed to be sour mix.
    >
    > I may add some cornstarch and recook it to make something like Turkish
    > Delight candy.
    >
    > -Bob



    If you added a couple of eggs and a bit of butter and heated well it in
    a double boiler, wouldn't you have lemon curd?

    gloria p


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