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Lemon Marmalade

Lemon Marmalade recipe image
This classic lemon marmalade captures the bright, zesty essence of fresh lemons in every spoonful. By simmering thinly sliced lemons with sugar, you create a preserve that balances sharp citrus acidity with deep sweetness and a gentle bitterness from the rind. The texture is luxurious, featuring tender slices of lemon suspended in a thick, glossy gel. It is far superior to store-bought jars, offering a complex flavor profile that elevates simple breakfasts. Spread it on warm toast, use it to glaze roasted chicken, or stir a dollop into yogurt for a refreshing twist. Perfect for holiday gifts or weekend pantry projects, this recipe yields a timeless condiment that tastes like sunshine captured in a jar.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 98.7
Dietary: Gluten-free, Vegetarian
Description
This classic lemon marmalade captures the bright, zesty essence of fresh lemons in every spoonful. By simmering thinly sliced lemons with sugar, you create a preserve that balances sharp citrus acidity with deep sweetness and a gentle bitterness from the rind. The texture is luxurious, featuring tender slices of lemon suspended in a thick, glossy gel. It is far superior to store-bought jars, offering a complex flavor profile that elevates simple breakfasts. Spread it on warm toast, use it to glaze roasted chicken, or stir a dollop into yogurt for a refreshing twist. Perfect for holiday gifts or weekend pantry projects, this recipe yields a timeless condiment that tastes like sunshine captured in a jar.
Ingredients
  • 3 pound Lemons - Meyer or regular
  • 8 cup Granulated Sugar
  • 1 item Square of doubled cheesecloth
Directions
  1. 1
    Wash lemons thoroughly and slice them as thinly as possible, discarding the ends.
  2. 2
    Remove all seeds from the lemon slices and place them in a square of doubled cheesecloth, tying it into a secure bag.
  3. 3
    Place the lemon slices and the seed bag in a nonreactive bowl, covering them completely with water. Let stand overnight.
  4. 4
    Measure the lemons and the soaking water into a wide, shallow, nonreactive pan.
  5. 5
    Add an equal volume of sugar to the pan and cook over low heat, stirring until the sugar is completely dissolved.
  6. 6
    Raise the heat to medium-high and cook, stirring frequently and skimming off foam as it rises, until the temperature reaches 220&# 194;°F (104ðC), about 30 minutes.
  7. 7
    Remove the marmalade from the heat and perform a consistency test by dropping a small amount onto a chilled saucer.
  8. 8
    If the marmalade is too thin, return it to medium-high heat and cook, testing often, until it reaches the desired consistency.
  9. 9
    Ladle the finished marmalade into hot, sterilized pint or half-pint jars.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 98.7kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 30.6g11%
Dietary Fiber 9.5g38%
Sugars 8.5g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For longer storage, seal the jars according to reliable canning instructions. Otherwise, store in the refrigerator for up to 1 month.

The sugar quantity may vary between 8 to 10 cups depending on the acidity of the lemons and desired sweetness.

Ensure jars are sterilized before filling to prevent spoilage.

Keywords: lemon, marmalade, preserves, citrus, homemade, canning, breakfast, toast, vegan, gift, pantry, spread, zesty, bitter, sweet, glaze, condiment, jar, sterilized, jam
Read it online: https://www.chefs-mate.com/recipe/lemon-marmalade/