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This tart, zesty lemon marmalade provides a much-needed wake-up call in the morning when spread on toast. Set some time aside to make this preserve and enjoy it in the months to come. You will love the sense of satisfaction that comes with making your own preserves.
I first made this recipe using my great great grandmother's method during a rainy weekend when I had an abundance of lemons from my neighbor's tree. The bright flavor instantly transported me back to childhood breakfasts when my mother would serve homemade marmalade on freshly baked bread.
Ingredients
- Lemons 500g: There's nothing like fresh organic or homegrown lemons for this recipe as the peel is so important. If using store bought clean thoroughly to remove any wax coating
- Water 6 cups: The overnight soaking with water helps soften the peel and draw out the natural pectin
- Sugar 8 cups: This might seem like a lot but it's essential for proper preservation and achieving the perfect balance of sweet and bitter
Step-by-Step Instructions
- Prepare the Lemons:
- Thoroughly wash lemons and remove ends. Cut into quarters lengthwise then hold two quarters together and slice as thinly as possible. Remove any seeds as you go. Place in a nonreactive bowl with 6 cups of water and let stand overnight covered. This soaking process is crucial for softening the rind and developing flavor.
- Boil the Fruit:
- Transfer the lemon slices and soaking water to a large nonreactive saucepan. Bring to a boil over medium high heat and cook for about 15 minutes until the lemon peel becomes tender. Stir occasionally with a wooden spoon. You'll know the peel is ready when you can easily crush a piece between your fingers.
- Add Sugar and Reach Setting Point:
- Add all the sugar at once and stir well to dissolve completely. Return to a rolling boil stirring occasionally to prevent sticking. Continue boiling for approximately 20 minutes skimming any foam that forms on top. The marmalade needs to reach the setting point which you can test using the wrinkle test on a frozen plate or with a candy thermometer at 220°F.
- Jar the Marmalade:
- Let the marmalade stand for 10 minutes off heat to evenly distribute the fruit. Carefully ladle hot marmalade into sterilized jars and seal immediately. The mixture will be very liquid at this point but will set as it cools. Allow 24 to 48 hours for the pectin to activate and the marmalade to set properly.
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The lemons are my favorite part of this recipe. I take extra care slicing them as thinly as possible which creates beautiful translucent pieces suspended in the golden jelly. My grandmother taught me that the thinner the slices the more elegant the final product and I've found this absolutely true over my years of marmalade making.
Sterilizing Jars Properly
Proper sterilization is crucial for longevity and safety. I prefer the oven method heating jars and metal lids at 270°F for at least 20 minutes. Always sterilize more jars than you think you'll need nothing is more frustrating than having extra marmalade and not enough jars. Place hot jars on a wooden board covered with a tea towel rather than directly on a cold countertop to prevent thermal shock which can cause breakage.
Troubleshooting Your Marmalade
If your marmalade hasn't set after 48 hours don't worry it happens to even experienced preserve makers. You can salvage it by pouring the contents back into a clean saucepan adding the juice of half a fresh lemon to boost pectin levels and reboiling until it reaches setting point. Conversely if your marmalade is too firm you likely boiled it too long. Use it as is or warm slightly before serving to soften the consistency.
Serving Beyond Breakfast
While toast is the classic pairing this versatile marmalade works beautifully in many other applications. Try it spooned over vanilla ice cream for a sophisticated dessert or use as a glaze for roast chicken or duck. I love stirring a spoonful into plain yogurt for breakfast or using it as a filling in homemade thumbprint cookies during the holidays. The sweet tangy flavor pairs wonderfully with rich cheeses like brie or cream cheese on a charcuterie board.
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Frequently Asked Questions
- → How can I ensure my lemon marmalade sets properly?
Ensure that you boil the mixture until it reaches the setting point of 104.5°C (220°F). Use a candy thermometer or the wrinkle test by placing a small amount on a frozen plate and checking if it wrinkles when pushed.
- → Can I use other types of lemons for this marmalade?
Yes, you can use any lemons, but organic or home-grown lemons are recommended to avoid wax coatings. If using commercial lemons, clean thoroughly by scrubbing under running water after blanching.
- → Why is it important to sterilize jars for marmalade?
Sterilizing jars removes bacteria that could spoil your marmalade. Jar sterilization ensures your preserves remain safe and shelf-stable for up to 12 months.
- → What should I do if my marmalade doesn’t set?
If your marmalade hasn’t set after 24-48 hours, re-boil it with fresh lemon juice to increase the pectin. Test the setting point again and store once properly set.
- → How do I prevent marmalade from burning during preparation?
Use a large saucepan to prevent overflow while boiling, stir regularly, and avoid over-boiling. Watch closely when adding sugar to avoid burning the mixture.
- → How long does homemade marmalade last?
When stored in sterilized jars and sealed properly, homemade lemon marmalade can last up to 12 months in a cool, dark place. Refrigerate after opening.