Lemoen Konfyt (orange marmalade) resep

June 15th, 2010 | Add a Comment

(The English recipe is below the Afrikaans recipe)

Lemoen Konfyt resep

Was die lemoene goed af en skil of rasper baie dun af.

Sny dan elke lemoen middledeur en haal die pitte uit, sonder om die husies to veel to beskadig. Hou altyd die lemoene teen die lig want dan is die pitte mooi sigbaar.

Nadat die pitte uitgehaal is, weeg die lemoene en sit hulle in water. Laat die lemoene oornag so bly.

Gooi die water die volgende more af en plaas die lemoene in skoon water.

Herhaal die uitvarsing van die lemoene vir sewe dae. Na die sewende dag, sit die lemoene in ‘n kastrol met genoeg water om dit te dek.

Kook totdat ‘n mens ‘n vuurhoudjie maklik in die lemoene kan insteek. Haal dan van die stoof af.

Maak nou die stroop.

Neem 1 lb suiker vir elke 1 lb lemoene eg gooi ‘n klompie water op. Laat dit dan stadig smelt en moenie te veel daarin roer nie.

Laat dan kook totdat die stroop ‘n duidelik draadjie trek.

Sit nou die lemoene in en kook totdat alles mooi dik is en deurgekook is (soos waatlemoenkonfyt).

Moet nooit koeksoda in lemoenkonfyt sit nie.

ENGLISH VERSION:

Orange Marmalade recipe

Wash the oranges well, and peel thinly, or grate the skin.

Cut the oranges in half, and remove the pips, without damaging the segments too seriously. Hold the oranges up to the light, so that you can easily see the pips.

After removing the pips, weigh the oranges and leave them in water overnight.

Pour off the water the next morning, and replace with clean water.

Repeat the rinsing process for seven days. After the 7th day, put the oranges into a pot with enough water to cover them.

Cook the oranges until a match can easily be inserted into the oranges. Remove from the stove.

Now make the syrup.

Use 1 pound sugar for every 1 pound of oranges, and throw some water on. Leave it to melt slowly, and don’t stir it too much.

Let it cook until the syrup forms threads.

Put the oranges in and cook until everything is nice and thick and cooked through – like watermelon preserve.

Never put bicarb into orange marmalade.

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