Welcome to Life Images by Jill

Welcome to Life Images by Jill.........Stepping into the light and bringing together the images and stories of our world.
I am a photographer, writer and multi-media artist. Through my blog I am
seeking to preserve images and memories of the beautiful world in which we live and the people in it.



Tuesday, 5 October 2021

Lemons lemons lemons

 Hi everyone. I hope you and yours are all doing well. I thought spring had arrived but now we seem to be back into winter. 

I have loads of lemons on our backyard lemon tree, and it has started flowering again, so I picked a few yesterday to make Lemon Butter and a sweet French Marmalade. It didn't seem to make much difference to what was left on the tree. I need to start giving them away. It was a wet dreary day yesterday, perfect for a morning in the kitchen. 

I have blogged about the Lemon Butter making a couple of times before - if you click here you will find see more: Lemon butter

Here is the recipe: 

  • Juice of 4 lemons and finely grated rind of three
  • 500gm (1 lb) white sugar
  • 250gm (1/2 lb) butter
  • 4 eggs, well beaten together. Make sure they are well beaten so you don't get strands of white in your mixture. 

  • Place all in a large bowl stranding in a pan of boiling water on the stove. Stir constantly until the consistency of honey, but do not allow to boil. This takes about half an hour. 

Bottle and keep in fridge. Delicious on scones! or slathered on a sponge with cream. 

I also made French marmalade out of my old Australian Country Women's Association Cookery Book and Household Hints. This marmalade is a sweet marmalade made from carrots, lemons and sugar, and is so easy to make. 

3 large carrots - I always find this a difficult measurement - how much is 3 large carrots?
2 1/2 kg (5 lb) white sugar
4 lemons
8 cups water. 

Grate the carrots. Cut the lemons into quarters and dig out the seeds. Put through a mincer, including the peel. Mix the carrots and lemons together and leave in a basin overnight with half the water - 4 cups. 
In the morning add the rest of the water, and boil for half an hour. Then add sugar and cook for about 2 1/2 hours. Bottle immediately in hot jars. 

Note: This marmalade still seems very liquid when it starts to set, so please test as you go so as not to overcook. I just spoon a small amount onto a saucer and put in the fridge for a few minutes. If it doesn't move around on the saucer when cold it is ready. 

My friend in Malta made this recipe with half lemons and half oranges. She said it was delicious too. 

This is an old favourite photo of mine I created for a special friend on the other side of the world one morning a few years ago. I couldn't resist sharing again. Sharing a cup of coffee or tea with a friend doesn't need to be complicated. 

While the French marmalade was bubbling away I also made a batch of muffins from a packet I bought when we were out in the wheatbelt recently. These are gluten free made from lupin flour. They were nice, but a bit heavier and grainer texture than the muffins we usually make with normal self-raising flour. 

My quince tree has an amazing number of flowers on it this year for such a small tree. I love quinces. Do you? So delicious. I am already looking forward to quince season - but I will have to wait till around March-April! We always net the tree to keep the birds off. 

Thank you so much for stopping by. Do you make jam? Do you have a favourite? Perhaps you would like to tell us about it in your comments. 

I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Stay safe and have a wonderful week. 
I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!

Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.


  1. Breakfast is not the same without a jar of Mum's homemade marmalade - I think her recipe is as old but without the carrots! Have a lovely week.
    Wren x

  2. You're making my mouth water with the marmalade! It looks so yummy...and pretty too! We grow a lot of citrus here in Florida and I always buy limes when I shop. They are good in so many dishes, but lemons are too!

  3. If I read the title, I remembering the song LEMONTREE, what I loved. This must be a delicious marmelade. I must try this recipe. At the moment I have on breakfast bitter Orange marmelade ... english flavoured.

    Happy MosaicMonday

  4. How fabulous to have access to fresh lemons right outside your door!

    1. Yes I think a lemon tree is mandatory if you have the room in your yard

  5. Jill - too bad I don't live nearby, I would love to take some of those lemons off your hands! As far as I can tell, lemon butter is the same as lemon curd. I don't make jam of any kind, but I sure love to eat it, especially lemon curd! Making marmalade with carrots is a new one - healthier than regular marmalade? Our temperatures are dropping dramatically over the next 10 days -- it will put me in the baking mood! Thanks for linking to Mosaic Monday!

    1. I even just make the lemon filling for lemon meringue pie and we have it with icecream. So yummy!

  6. These results looks so yummy and wonderful photographed, Jill!

  7. Oooo...I love scones!!! Rich, buttery ones with cream & fruit jam!

  8. What a nice post. buy a lemon from the store every now and then. We don't have citrus fruit trees here. So nice to see tem in your pictures


I hope you have enjoyed your visit to my blog. Thank you for stopping by and for taking the time to comment. I read and very much appreciate every comment and love hearing from you. I will try to visit your blogs in return.