Three Ingredient Lemon Marmalade (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 g lemons (approximately 530 g before trimming and deseeding)
02 -
1.5 liters water
03 -
1.8 kg granulated sugar
# Instructions:
01 -
Wash lemons thoroughly. Trim both ends, cut them into quarters lengthwise, then slice as thinly as possible while removing any seeds.
02 -
Place the lemon slices in a non-reactive bowl and add 1.5 liters of water. Cover the bowl and leave to stand overnight.
03 -
Transfer the lemons and water into a large, non-reactive saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil for approximately 15 minutes or until the lemon peel becomes tender.
04 -
Add 1.8 kg sugar to the saucepan. Stir until the sugar completely dissolves. Return to a rapid boil, skimming any foam that forms on the surface.
05 -
Boil the mixture until it reaches the setting point, approximately 20 minutes. Conduct the wrinkle test using a cold saucer from the freezer, or use a jam thermometer to ensure the mixture reaches 104.5°C (220°F).
06 -
Remove the saucepan from heat and let the marmalade stand for 10 minutes to allow the fruit to disperse evenly.
07 -
Preheat the oven to 130°C. Wash jars and lids with hot soapy water, rinse, and place them upright on a baking tray. Heat in the oven for 20 minutes.
08 -
Carefully ladle the hot marmalade into the sterilized jars using protective gloves. Seal the jars immediately and tighten the lids securely.
# Notes:
01 -
For the best results, use organic or home-grown lemons to avoid wax coatings or pesticides.
02 -
Allow the marmalade to set for 24-48 hours before checking its consistency.
03 -
If the marmalade does not set, re-boil with the juice of half a lemon and test again.