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Lemon Marmalade Recipe

User Rating 4.5 Star Rating (10 Reviews)

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Lemon marmalade
Rita Maas/Photodisc/Getty Images
Simple lemon marmalade uses only 3 ingredients. The recipe is easy, but will take some time. The time investment is definitely worthwhile. Keep this one in mind for kitchen gifts.

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 55 minutes

Ingredients:

  • 10 large lemons
  • 4 cups water
  • 4 cups sugar

Preparation:

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.

Yield: 3 pints

Recipe Source: Country Living's Country Morning Cookbook (Hearst Books)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
There's an easier way!, Member HereToJudge

Here's how you can clean the lemons leaving almost no pith: quarter the lemon and remove the fruit from the peel like you would if you were peeling an orange to eat. Then lay the peel flat on a cutting board, pith side up, and FILET it with a sharp, flat knife. You can slice almost all of it straight off, and then turn the blade perpendicular to the peel and scrape any remaining pith off. So much faster, cleaner, and easier, and you get almost all of it. Then you can proceed to chop it how you like.

34 out of 37 people found this helpful.

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