This lemon marmalade recipe is my go-to because the tangy, citrusy flavor always takes me back to cozy brunches with friends. Plus, making my own marmalade from scratch feels like a mini triumph in culinary DIY, and who doesn’t love a homemade touch on their morning toast?
Lemon marmalade is what I love to make because it’s a perfect balance of sweet and tart. This straightforward recipe uses just 4 large lemons, 4 cups of water, and 4 cups of granulated sugar to highlight the vibrant flavor of lemons.
Plus, it’s rich in vitamin C. I think that’s a bonus!
Ingredients
Ingredient Quantities
- 4 large lemons
- 4 cups water
- 4 cups granulated sugar
Instructions
1.
2.
3. Cut the lemons in half, remove the seeds, and chop the lemons into small pieces, including any pulp.
4.
5. To the pot containing the lemons, add 4 cups of water and set it over medium-high heat. Bring the contents of the pot to a boil.
6.
7.
8.
9. Keep boiling the blend, stirring often, until the jelly reaches the setting point, around 15-20 minutes. You can test for doneness by placing a small spoonful on a cold plate.
10. When the marmalade has attained the wished-for thickness, take it off the heat and funnel it into sterilized jars. Cap the jars and allow them to cool before putting them into storage.
Equipment Needed
1. Cutting board
2. Sharp knife
3. Medium to large pot
4. Measuring cups
5. Stirring spoon
6. Cold plate (for testing doneness)
7. Funnel
8. Sterilized jars
9. Jar lids/caps
FAQ
- Can I use other citrus fruits instead of lemons?Absolutely! You can substitute with oranges or limes, but keep in mind that doing so will change the flavor profile.
- How do I store lemon marmalade?Keep in sanitized jars in the fridge for no more than 30 days. As long as you’ve followed all the rules of good canning (of which boiling water for 10 minutes in a pot is the last and most crucial step), the marmalade should be safe to eat for 1 year if stored in a cool, dark place.
- Do I need to remove the lemon seeds?Remove the seeds before cooking; they can add bitterness to your marmalade.
- Can I use less sugar?Cutting down on sugar can impact the gel and shelf life, but if you’d like to make a reduced-sugar version, consider using low-sugar pectin.
- How do I know when the marmalade has reached the correct consistency?The wrinkling test should be used to determine if the marmalade has set: A small amount is placed on a plate that has been chilled and the mixture is observed. When the plate and its contents are adequately cold, the next step can be taken. A finger is used to nudge the mixture, which is then closely watched for any signs of wrinkling.
- Can I add spices to this marmalade?Certainly! The flavor can be enhanced by adding ginger, cardamom, or vanilla; just add them while cooking.
- Is marmalade supposed to be bitter?What makes this dessert even better is that any bitterness, which is perfectly normal, comes from the lemon rind. It’s all part of the charm and balance that make this tart so fabulous.
Substitutions and Variations
You can use oranges or limes instead of lemons to create a different flavor profile.
If you prefer an unrefined sugar, use coconut sugar or honey instead of granulated sugar. Be aware that this may change the taste and texture somewhat.
Pro Tips
1. Use a Fine Grater or Zester Finely grate or zest some of the lemon peel before chopping the lemons. This adds extra flavor and helps release the natural pectin in the peel, which aids in setting the marmalade.
2. Pre-soak the Lemons Allow the chopped lemons to soak in water for a few hours or overnight before cooking. This helps to soften the peel and ensures a smoother texture for the marmalade.
3. Monitor Sugar Dissolving When adding the sugar, ensure it dissolves completely in the lemon and water mixture before the boil to prevent crystallization later.
4. Sterilize Your Jars Make sure to sterilize your jars and lids properly before pouring in the marmalade. You can do this by washing them with hot, soapy water and then placing them in a preheated oven at 225°F (110°C) for 20 minutes.
5. Testing for Set In addition to using a cold plate, you can also use a candy thermometer to check when the mixture reaches about 220°F (104°C), which is the ideal temperature for the marmalade to set.
Lemon Marmalade Recipe
My favorite Lemon Marmalade Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Medium to large pot
4. Measuring cups
5. Stirring spoon
6. Cold plate (for testing doneness)
7. Funnel
8. Sterilized jars
9. Jar lids/caps
Ingredients:
- 4 large lemons
- 4 cups water
- 4 cups granulated sugar
Instructions:
1.
2.
3. Cut the lemons in half, remove the seeds, and chop the lemons into small pieces, including any pulp.
4.
5. To the pot containing the lemons, add 4 cups of water and set it over medium-high heat. Bring the contents of the pot to a boil.
6.
7.
8.
9. Keep boiling the blend, stirring often, until the jelly reaches the setting point, around 15-20 minutes. You can test for doneness by placing a small spoonful on a cold plate.
10. When the marmalade has attained the wished-for thickness, take it off the heat and funnel it into sterilized jars. Cap the jars and allow them to cool before putting them into storage.
