Monday, July 30, 2012

: : Recipe : : Peach Tea Infused Lemon Marmalade

Yesterday I was feeling creative. I knew I had a few sad looking lemons lying around and wanted to make something with them before they needed to be thrown away. I wanted to make something with the lemons that I never made before. I took to searching the Internet and found a recipe for Meyer lemon-lavender marmalade. It looked simple enough, and even though I wasn't planning on adding the lavender, I had something else up my sleeve. Now, this is the first time I had ever tried my hand at making a marmalade of any kind, so I was sort of just going with the flow. I knew that I wanted yummy and simple summertime flavors in this marmalade, which is what sparked the idea for adding in a peach tea bag to the simmering lemons and also a splash of pure vanilla extract. The results? Delicious!! Now, there are a few things I would do a tad differently the next time around, but this batch will do just fine.

Peach Tea Infused Lemon Marmalade

* 3 medium sized lemons
* 1 cup of water
* 1 cup of sugar
* 1 peach tea bag (I used Celestial Seasonings brand)
* 1/2 teaspoon pure vanilla extract

-First, you'll want to wash your lemons and slice them into quarters, slicing end to end and remove the seeds.
-Next, slice the lemon quarters crosswise into small, thin slices (It's important that these pieces are rather small! I think mine were too big. Oops!)
-In a heavy bottom sauce pan, add the sliced lemons, 1 cup of water and your tea bag.
-Simmer together on medium heat for about 15-20 minutes until the lemon peels are nice and soft, stir occasionally.
-After the lemon peels are nice and soft, take the tea bag out of the simmering mixture and add in your sugar and vanilla and simmer for another 15-20 minutes.
-Check your pot to make sure you have enough water while it simmers. (This is another thing I would change with what I did, I feel it got too thick too quickly, I would have liked it to be more smooth in the end and a little extra water probably would have done the trick!)
-When it's all done simmering, pour into a mason jar and leave it at room temperature for a little while before sticking it into the fridge.
-Enjoy on warm buttered toast or crackers and cream cheese!

Remeber, this was my first time attempting to make a marmalade and if you attempt to make this recipe, I really hope it turns out as lovely for you as it did for me! Tweak the recipe if you must!


Thursday, July 26, 2012

New In The Shop!

I'm really excited to start offering wool dryer balls! I've only got this one set in the shop so far, but do not fret, more are to come. Please, if you have a moment, check them out! Thank you.
Wishing you a lovely day!