Dehydrating

Tracydr · December 6, 2012

Thanks so much! I'll give it a try, maybe adding a sprinkle of sugar to the lemon slices. I have some wonderful Meyer lemon, although I don't know if it's the real Meyer lemon or a wild cross.
How thick did you make your slices?
I was wondering if blood oranges are always so tart? They're so pretty so I bought some last winter. They're not very common around here, requiring coastal regions, I guess. I heard there used to be a few blood oranges but they couldnt take our temperature extremes. I thought maybe they weren't quite ripe or something.
I tried making lemon marmalade and got it too stiff! Like so stiff it won't spread! I need to throw it out and try again. It was so bitter it was almost inedible. I love the slow cooker idea for a marmalade. I may try that this winter.

December 6, 2012	#11
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Thanks so much! I'll give it a try, maybe adding a sprinkle of sugar to the lemon slices. I have some wonderful Meyer lemon, although I don't know if it's the real Meyer lemon or a wild cross. How thick did you make your slices? I was wondering if blood oranges are always so tart? They're so pretty so I bought some last winter. They're not very common around here, requiring coastal regions, I guess. I heard there used to be a few blood oranges but they couldnt take our temperature extremes. I thought maybe they weren't quite ripe or something. I tried making lemon marmalade and got it too stiff! Like so stiff it won't spread! I need to throw it out and try again. It was so bitter it was almost inedible. I love the slow cooker idea for a marmalade. I may try that this winter.