Lemon Marmalade
Bright and tangy lemon marmalade with intense citrus flavor, perfect for spreading on toast or gifting to citrus lovers. Ideal for breakfast or dessert accompaniments.
Ingredients
Instructions
- Remove any seeds from the lemons and discard end pieces.
- In a large heavy saucepan, combine the sliced lemons, lemon rind, and water. Bring to a boil.
- Boil rapidly, uncovered, for 30 minutes.
- Stir in sugar and cook rapidly, uncovered, for another 30 minutes.
- Place a small amount of the mixture on a spoon and cool slightly.
- Check the consistency: it should 'sheet' from the spoon or drop off as a single drop. Using a candy thermometer, it should read 228°F when ready.
- Cool for 5 minutes.
- Pour the marmalade into sterilized jars and seal with lids or paraffin, ensuring the marmalade has cooled to the setting point before sealing.
Tips & Substitutions
For a smoother marmalade, blend the sliced lemons before cooking. If you prefer less bitterness, remove some of the white pith from the lemon rind. You can also substitute half of the granulated sugar with honey for a different flavor profile. If the marmalade doesn't set, you can reheat it with a bit more sugar and pectin. Make sure to use fresh lemons for the best flavor.
Serving Suggestions
Lemon marmalade is delightful spread on warm toast or scones for breakfast. It can also complement cheese platters, especially with creamy cheeses. For a refreshing dessert, use it as a topping for yogurt or ice cream. It pairs beautifully with Sangria Cruz for a summer gathering or can be drizzled over pancakes for a zesty twist.
Storage & Reheating
Store the cooled marmalade in sterilized jars in the refrigerator for up to a year. Once opened, consume it within three weeks. To reheat, simply scoop out the desired amount and warm it gently in a saucepan over low heat, stirring occasionally until it reaches the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Marmalade contains roughly 128 calories, with 4g protein, 23g carbohydrates, and 3g fat. It is a good source of iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits in this recipe?
Yes, you can substitute or mix in other citrus fruits like oranges or limes. Just adjust the sugar levels to balance the sweetness and tartness according to your taste preference. Each fruit will bring a unique flavor to the marmalade, creating delightful variations.
What if my marmalade doesn't set?
If your marmalade is too runny, return it to the pot and simmer it for a bit longer. You can also add a bit of pectin or lemon juice to help it set. Make sure to perform the 'sheeting' test again to check the consistency before pouring it into jars.
How can I use lemon marmalade in cooking?
Lemon marmalade can be used as a glaze for meats like chicken or fish, adding a sweet and tangy flavor. It can also be incorporated into salad dressings or used as a filling in pastries. For a unique twist, try mixing it into marinades or sauces for added depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).