Lemon Shred Marmalade

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Servings: 10 Difficulty: Advanced
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A bright, zesty citrus preserve with tender fruit pieces and delicate peel shreds
Lemon Shred Marmalade recipe image
Lemon Shred Marmalade recipe image
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Lemon Shred Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 1879.1

Description

This homemade Lemon Shred Marmalade captures the bright, tangy essence of fresh lemons and grapefruit in every spoonful. Unlike store-bought jars, this recipe retains beautiful shreds of zest and tender fruit pulp, offering a complex texture that pairs perfectly with warm toast, scones, or as a glaze for roasted meats. The slow simmering process extracts natural pectin from the fruit, ensuring a perfect set without artificial additives. It is an ideal project for preserving the bounty of citrus season, making thoughtful gifts, or simply elevating your breakfast routine with artisanal flavor. The balance of sweet and bitter notes creates a sophisticated condiment that feels both comforting and gourmet.

Ingredients

Directions

  1. Wash the lemons and grapefruit thoroughly. Peel the lemons thinly, removing only the yellow zest and avoiding the white pith.
  2. Remove seeds from the lemon zest and cut the peel into very fine shreds. Reserve the lemon pulp separately.
  3. Place the lemon shreds in a large preserving kettle with 2 cups of water. Cover and simmer gently for about 1 hour, or until the peel is tender.
  4. Drain the lemon shreds, reserving the liquid. Set both the shreds and the liquid aside.
  5. Cut the grapefruit and the reserved lemon pulp into small pieces, removing any seeds.
  6. Place the fruit pieces in the kettle with the remaining 10 cups of water. Cover and simmer gently for 1 1/2 hours, or until the fruit is very tender.
  7. Add the reserved liquid from the lemon shreds to the kettle with the fruit. Bring the mixture just to a boil.
  8. Remove from heat and strain the mixture through a jelly bag or fine-mesh sieve to extract the juice. Discard solids or reserve for another use.
  9. Measure the strained juice. Return the juice to the clean kettle and add 1 cup of sugar for every cup of juice.
  10. Stir in the reserved tender lemon shreds.
  11. Bring the mixture to a rolling boil over high heat, stirring frequently to prevent scorching.
  12. Boil hard for about 15 minutes, or until the mixture reaches the gel stage (220&# 194;°F or 104ðC on a candy thermometer).
  13. Remove from heat and skim off any foam. Ladle the hot marmalade into sterilized jars, seal, and process according to canning guidelines.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1879.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.3mg1%
Total Carbohydrate 486.7g163%
Dietary Fiber 2.0g8%
Sugars 481.9g
Protein 0.8g2%

* 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

To test for the gel stage without a thermometer, place a small spoonful of marmalade on a chilled plate. If it wrinkles when pushed with your finger, it is ready.

For a smoother texture, you can strain out the lemon shreds before adding the sugar, though the shreds provide traditional character.

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 months.

Ensure all jars and lids are properly sterilized before filling to ensure safe long-term storage.

Keywords: lemon, grapefruit, marmalade, preserves, citrus, homemade, zest, pulp, breakfast, toast, gifts, canning, vegan, spread, sweet, tangy
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