Lemon Peel Marmalade Recipe

I turn leftover lemon peels into jewel-like jars in my Lemon Marmalade Recipe, a surprising way to put those rinds to good use.

This lovely lemon peel marmalade is absolutely delicious, especially on toast. Try it!

I wasn’t into marmalade much before, but the bright bitter-sweet thing from lemon peels and fresh lemon juice totally hooked me. It’s oddly simple looking, yet the peels become these translucent curls that taste almost floral, salty-sweet in a way I can’t fully explain.

If you like Preserved Lemon Peel you’ll get what I mean, and it even reads like the Lemon Marmalade Recipe I keep scribbled in my notebook. I kept poking the jar, wondering how the peel alone could sing, I couldn’t believe it, I had to make another batch.

Ingredients

• Lemon peels: Bright, bitter citrus flavor, lots of fragrant oils and natural pectin.
• Granulated sugar: Sweetens and preserves, balances bitter notes, gives glossy set and body.
• Fresh lemon juice: Adds sharp acidity, boosts vitamin C, lifts and freshens overall flavor.
• Water: Softens peels while simmering, extracts oils, tames intensity so it’s spreadable.
• Unsalted butter optional: A tiny splash calms foam for clearer jars, use if needed.
• Pectin from peels: Natural setting agent, helps marmalade gel without extra commercial pectin.
• Fiber boost: Peel bits add fiber and texture, so it’s a bit more filling.
• Eat it sparingly: Delicious and bright but high in sugar, pair with plain yogurt.

Ingredient Quantities

• 8 large lemons, peels only white pith mostly removed
• 4 cups water
• 4 cups granulated sugar or about equal weight to prepared peels
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon unsalted butter optional for less foam

How to Make this

1. Wash the lemons well, peel off just the yellow zest and scrape away most of the white pith with a small knife so bitter bits are gone, then slice the peels into thin strips about 1/8 to 1/4 inch wide.

2. Put the sliced peels into a large saucepan with the 4 cups water, bring to a boil, then lower heat and simmer 30 to 40 minutes until the peels are soft and translucent.

3. If you want less bitterness do a quick rinse and repeat boil once more, otherwise keep the cooking liquid it has flavor you need.

4. Measure the softened peels if you can — use sugar equal to their weight, or use about 4 cups granulated sugar. Put the peels back in the pan with their cooking liquid, add the sugar and the 1/4 cup fresh lemon juice and stir over low heat until the sugar is completely dissolved. Add the 1 tablespoon unsalted butter now if you want less foam.

5. Turn the heat up and boil the mixture briskly, stirring now and then and skimming foam, until it reaches the jelly or setting point, about 10 to 25 minutes depending on your stove. Test by dropping a little on a chilled plate, push it with your finger and if it wrinkles it’s set; or aim for about 220°F (104°C).

6. When it’s set remove from heat and let sit a few minutes to settle, skim any last foam off the top if needed.

7. Ladle the marmalade into hot, sterilized jars leaving about 1/4 inch headspace, wipe rims clean and seal with lids.

8. For room temperature shelf stability process the jars in a boiling water bath for 10 minutes, otherwise let cool and store in the fridge for several weeks.

9. Let jars cool completely, check seals, label and enjoy this lemon peel marmalade on toast, scones, or stirred into yogurt.

Equipment Needed

1. Large cutting board, big enough for 8 lemons
2. Small sharp paring knife (for peeling and scraping off white pith)
3. Vegetable peeler or zester
4. Large heavy‑bottomed saucepan for simmering the peels
5. Wooden spoon or heatproof spatula for stirring
6. Candy or digital thermometer to hit about 220°F (104°C)
7. Slotted spoon or skimmer to remove foam
8. Small chilled plate for the wrinkle test (set test)
9. Ladle and wide‑mouth funnel for filling jars cleanly
10. Sterilized glass jars with lids plus a large stockpot with a rack and jar lifter or tongs for the boiling water bath

FAQ

Lemon Peel Marmalade Recipe Substitutions and Variations

• For the lemon peels: swap in orange or grapefruit peels, prepared the same way. They’ll be sweeter and less tart, so you might want an extra squeeze of lemon for brightness.
• For the granulated sugar: use jam/preserving sugar 1:1 by weight for a more reliable set, or raw cane/demerara 1:1 for a deeper, caramel note. Honey or maple syrup will change the set and need added pectin if you try them.
• For the fresh lemon juice: bottled lemon juice or lime juice work 1:1. Lime gives a different but pleasant tang and still provides the acid needed for gel.
• For the unsalted butter: use about 1 tsp neutral oil (vegetable or light olive) or a small pat of margarine to cut foam, or just skip it and skim the foam off as it cooks.

Pro Tips

– Weigh the softened peels, not guess with cups. Use an equal weight of sugar to the peels for a reliable set, cups lie way more than you think so the scale saves you from a too-runny batch.

– To cut bitterness even more, pare off as much white pith as you can and then soak the sliced peels in cold water for a few hours or overnight, changing the water once. It keeps the bright lemon flavor but mellows the sharp bite.

– For a clear, less foamy marmalade add a little unsalted butter near the end and skim any foam with a spoon as it boils. Butter helps, but dont skip skimming completely if you want pretty jars.

– Use the chilled plate wrinkle test instead of trusting time alone, and keep an eye on the peels so they dont get rubbery. If you live high up the set temperature changes a bit so the plate test is your friend.

– Handle jars while hot, leave the proper headspace, and let them sit undisturbed 12 to 24 hours after sealing before you label or stack them. New lids and a hot water bath will give you long lasting, shelf stable jars.