Canning season is here with a vengeance, and it’s time to get it done. This could just as easily be called preserves, but the whole lemon adds some punch to it. Jane Grigson, in her great Book of European Cookery says the word marmalade comes the Assyrian and Babylonian word for quince, which she spells as marmahu. Quince preserves were a staple of my childhood, so I will call this a marmalade. This recipe would work well with those as well, if you can find any. And no, I did not grow up in Babylon.
5-6 tart Apples, peeled, cored, and sliced
1 Meyer Lemon
Juice of 1 Key Lime
1 1/2 cups Sugar
1/2 cup Water
The five big apples I used cost a whopping two bucks at the Festhalle Farmer’s Market. Use all the lemon, except for the zest and seeds, but definitely include the pulp. The lime is optional, but I have bags of them, and they add some more zing.
Combine the sugar with the lemon and lime combo, and heat until the sugar dissolves. Add the sliced apples and water, and cook for ten to fifteen minutes. I don’t want either applesauce or baby food, so I end up on the shorter time line.
The option is to mash this or not, so I used a less aggressive potato masher on this batch. No extra fruit pectin is needed, so just put the fruit into jars and run through a hot water bath.
This concoction could be served at any meal, and I will try it on both biscuits and pork tenderloin. I may save some for filling my Linzer Augen (Linzer Cookies, though the literal translation is Linzer Eyes) at Christmas. I could even go all out, and have some cookies filled with apple, some filled with peach, and some filled with fig, preserves.