Recipe of the Day – Lemon Marmalade

A couple of readers of yesterday’s post asked for the recipe for lemon or lime marmelade, so here it is!

Lemon Marmalade.

Fresh tasting, ideal with toast for breakfast.

I used the same recipe for limes, which is sharper and very slightly sour.

I found the recipe on the net but have adapted it considerably as the timings were incorrect for very freshly picked fruit.

Ingredients

1½ lb.  700gm. Lemons.  They should be untreated with chemicals and un-waxed.  I don’t use anything on my lemons so they are organic standard.

3 Pints  1.75 litres Water

3 lbs.  1.35 kg. Sugar

Method

  1. Wash the lemons, and cut them in half.  Cut off the ends.  Squeeze out the juice, and put in a saucepan.
  2. Now remove as much of the membrane and pith as you can and put it all with the pips into a piece of muslin and tie tightly.
  3. Slice the lemons as thinly as you want, you will need a sharp knife.  I did mine quite thinly as that’s how I like my marmalade.
  4. Put the cut peel into pan with the lemon juice and add the water.  Tie the muslin bag on to the side of the pan.
  5. This is where I now leave mine to soak overnight.
  6. Next day bring the pan to the boil and then allow to simmer for about one hour, until the lemon is soft.  If you are using purchased lemons I think they may take up to twice as long to become tender.  Check after 45 minutes.
  7. By now the contents will have reduced.  Add the sugar ,(which you can warm in the oven on a low heat for about 30 mins – I didn’t), bring to a rolling boil and start to test for a set after about 10 to 15 minutes.
  8. If you dip the spoon in the pan, then hold it up to see that the marmalade is dropping slowly from the spoon , then you are nearing a set.  At this point start testing on a plate or saucer that you have previously placed into the fridge.  Leave for a few minutes; if the surface wrinkles when you push your finger through it, you have a set.
  9. Add a small piece of butter and stir which will remove any scum, then, IMPORTANT, Leave to rest for 15 minutes before putting into sterilized jars.
    This quantity made approx. 6 X half pint. or 250 ml jars

    Lemon Marmelade

9 thoughts on “Recipe of the Day – Lemon Marmalade

  1. The colour of citrus marmalade is beautiful, sometimes I buy orange marmalade just because I like watching the jar and knowing it’s on my cupboard! Yours look delicious!

    • I think it would be a little bitter for that, but you could try and let me know; we don’t have thick cream here in Italy, it looks more like milk and whips to a very soft consistancy. Christina

  2. Oh, that looks beautiful – I must give it a go. Unfortunately it won’t be with my own lemons, alas. I do love a sharp, tangy marmalade but I’ve never tried an all-lemon version. Am doing so now!

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