Homemade Lemon Marmalade Recipe: Sweet & Tangy Delight
Lemon marmalade is a classic preserve that combines the bright, zesty flavor of lemons with a perfect balance of sweetness. This homemade version is easy to make and results in a smooth, vibrant marmalade that’s ideal for spreading on toast or pairing with your favorite desserts. Follow this step-by-step guide to create your own delicious jar of lemon marmalade.
Ingredients for Lemon Marmalade
| Ingredients | Quantity |
|---|---|
| Lemons | 1 kg |
| Sugar | 700 g |
| Water | As needed |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Fat | 0 g |
| Carbohydrates | 13 g |
| Sugars | 12 g |
| Protein | 0 g |
| Fiber | 0 g |
Instructions to Make Lemon Marmalade
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Prepare the Lemons
Start by thoroughly washing the lemons under cold running water. Scrub the skins with a brush to remove any residues, ensuring they’re clean. It’s recommended to use Sorrento lemons if possible, as their sweeter pulp will give the marmalade a less bitter taste. -
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Slice the Lemons
Once washed, dry the lemons with a clean towel and place them on a cutting board. Carefully slice the lemons into thin, uniform slices. Removing the seeds as you go will ensure a smoother marmalade. -
Soak the Lemon Slices
Transfer the lemon slices into a large bowl. Pour enough cold water to cover the slices, and then cover the bowl with plastic wrap. Let the lemons soak for a few hours or, ideally, overnight. This soaking process helps remove some of the bitterness from the lemon peels. -
Rinse and Drain the Lemons
After soaking, discard the soaking water and transfer the lemon slices to another bowl. Fill the bowl with fresh, cold water to rinse the lemon slices. Repeat this process once more, then set the lemon slices aside, draining off any excess water. -
Start the Cooking Process
In a large saucepan, combine the lemon slices and enough water to cover them. Place the pot on the stove and bring it to a gentle boil. Once boiling, reduce the heat and simmer for about 20 minutes. -
Cook and Add Sugar
After the initial simmering, drain the lemon slices, reserving 350 ml of the cooking water. Return the lemon slices to the pot and pour the reserved water back in. Add the sugar, stirring to dissolve it completely. Allow the mixture to simmer gently, stirring occasionally, for about 1 hour. During this time, the marmalade will thicken and take on a rich golden color. -
Check the Marmalade’s Consistency
To test if the marmalade is ready, perform the “plate test”: place a small spoonful of the marmalade on a cold plate, then tilt the plate. If the marmalade runs off quickly, it needs more cooking. If it holds its shape and moves slowly, it’s ready for the next step. -
Prepare the Jars
While the marmalade is cooking, sanitize your jars and lids. You can do this by boiling them in water for a few minutes or placing them in the oven at 100°C for 10 minutes. This ensures your marmalade stays fresh for longer. -
Jar the Marmalade
Once the marmalade has reached the desired consistency, carefully transfer it into the sanitized jars while it is still hot. Use a ladle or a funnel to avoid spills. Seal the jars with the sanitized lids, ensuring they are tightly closed. -
Let It Cool and Store
Allow the marmalade to cool completely before storing it in a cool, dark place. Once opened, keep the marmalade in the refrigerator to maintain freshness. You can enjoy your homemade lemon marmalade for several weeks!
Tips for the Perfect Lemon Marmalade
- Choose Sweet Lemons: As mentioned, Sorrento lemons are the best for this recipe due to their naturally sweet pulp. If these aren’t available, choose any other sweet variety of lemon.
- Consistency: The key to getting the perfect marmalade consistency is patience. The mixture will thicken over time, but if it’s still too runny, continue to cook it down.
- Add Flavor Variations: For a unique twist, consider adding a sprig of rosemary, a few crushed cardamom pods, or a splash of vanilla extract during the cooking process.
Serving Ideas
This tangy, slightly sweet lemon marmalade is perfect for a variety of uses. Spread it on freshly baked scones, toast, or pancakes for a delightful breakfast treat. You can also use it as a filling for cakes, tarts, or cookies, or drizzle it over ice cream or yogurt for a refreshing dessert.
Enjoy your homemade lemon marmalade, a true taste of sunshine in a jar!
