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
- Wash the lemons, and cut them in half. Cut off the ends. Squeeze out the juice, and put in a saucepan.
- 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.
- 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.
- 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.
- This is where I now leave mine to soak overnight.
- 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.
- 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.
- 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.
- 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
Fantastic, will certainly give it a try!
It was very easy and it reached setting point very quickly so not one to leave. Christina
we are a long way from lemons on our young tree, but I hate icky sweet marmalade. I’ve tucked this away to try when I have lemons. (I could buy organic lemons …)
You’ll love this, it’s really fresh and pleasantly bitter, as marmalade should be. Christina
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!
That looks delicious, perhaps on a scone with a dollop of thick cream???
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
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!
Thanks for the recipe! Thinking of the tangy goodness makes my mouth water!