Lemon lavender marmalade
Ingredients
400 g lemon pulp
400 g Dansukker Jam Sugar
4 tsp Dansukker Vanilla Sugar
4 tbsp dried lavender
Instructions
Peel the lemons, cut out the pulp and place in a pan along with the lavender.
Fold in the jam sugar and boil for 5-10 minutes, stirring constantly. Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.
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