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This Lemon marmalade is like a citrusy punch on toast with sharp tanginess mellowed with sweet and bitter notes. This homemade marmalade has a beautiful spreadability, and a little spread brightens your toast.
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Why This Recipe Works?
Less peel, more pulp: We use half the fruit with the peel and half with the pulp only. This provides more tanginess with less bitterness.
Sugar and water balance: Lemon marmalade requires more sugar and water compared to grapefruit marmalade, as it is more sour and bitter in comparison. Do not be skeptical about all that sugar.
Soaking: Soaking helps bring out pectin from the pith to gel the marmalade without adding commercial pectin. It also softens the peels.
I am positive you'll like these citrus recipes, like this sweet Orange Jam and Pink Grapefruit Marmalade recipes.
Ingredients
With just two ingredients, you get a delicious blend of sweet and sour lemon marmalade.
- Lemon: The taste of lemon marmalade depends on the variety used to make it. Use a thin-skinned lemon for a sweeter taste. I used regular lemons, which are quite acidic. Use Meyer lemons if you like sweeter marmalade. To balance the bitterness, I use half fruit pulp and half fruit with peels. My marmalade is mildly bitter yet deliciously tangy.
- Sugar: I used a 1:1 sugar ratio of standard marmalade. However, the standard ratio for high-acidic lemon marmalade is 1:2.
- I used a lower ratio, but I added an extra ½ cup of sugar, which can be adjusted after tasting. You can add more sugar after tasting, as the jam is still in the initial stage of simmering.
How To Make It?
Sterilization
Before making the jam, wash four 250 ml jars and their metal lids thoroughly with soapy water. To sterilize, boil the jars in water for 8 minutes, then let them air-dry on a clean towel.
Alternatively, you can place washed jars in the baking tray and roast them in a preheated oven (160-180 C) for 15 minutes. Keep small plates in the freezer for the cold plate test.
Prepping Fruit
Wash the fruit and divide it into two portions. Slice one half with the peel intact, making sure to remove the seeds as you slice. For the remaining half, peel the fruit first and then slice the pulp.
Let's look at the steps in detail.
- Begin by placing the first half of the divided lemons on a cutting board and chop off both ends to remove the thick pithy core.
- Slice the lemons thinly with a sharp knife and remove the seeds as you go.
- For the remaining half of the lemons, remove the peels, seeds, and middle section to obtain only the fruit pulp. Squeeze the middle section to get the lemon juice and add it to the pulp. (Check photos no.3)
- Combine the sliced lemons and pulp in a large bowl. Cover the fruit completely with 4 cups of water. Soak overnight or 6 to 12 hours. This essential step softens the tough rinds and helps release the natural pectin needed for the marmalade to set properly. ( It also reduces cooking time.)
Making Marmalade
- The next day, transfer the soaked fruit and water into a large pot and bring to a strong boil. Reduce the heat and cook, covered, for 30 minutes, until the peel is very soft and tender. (If peels are still hard, add extra water and cook until soft.)
- Then add the sugar and continue cooking over medium-low heat for another 20-30 minutes until it becomes syrupy.
- Reduce the heat as the mixture thickens and remove the excess foam from the top of the lemon mixture. Stir the marmalade at regular intervals.
- Perform a cold plate wrinkle test by placing a small amount of marmalade on a cold saucer. If it wrinkly when pushed with a finger, it has reached the setting point and is ready to be jarred. (Tip: Unlike jam, citrus marmalade is syrupy at the setting point. If you wait until it thickens further, you will either burn the marmalade or make it rubbery.)
- Ladle the hot marmalade into the jars, leaving exactly ½-inch of headspace. Wipe the rims with a wet paper towel. Then screw lids without over-tightening them. Turn the jars upside down.
- Keep the jars undisturbed for 24 hours at least to allow a good set.
Storage
Lemon and sugar are both natural preservatives. Homemade marmalades last for 4-6 weeks or more in the refrigerator without preservatives, if a proper sterilization process is followed. Use a clean spoon to serve each time.
If you freeze marmalade, it can last up to 6 months or more. Although they never last that long.
If you intend to seal and store jam at room temperature in the pantry. Then follow the proper canning steps and boil the jars for 10 minutes.
Water-Bath Canning
You can skip the canning steps if storing jam in the fridge or freezing.
- Sterilize: Follow sterilization steps.
- Fill: Ladle the hot marmalade into the hot jars, leaving exactly ½-inch of headspace.
- Process: Place the sealed jars into a canning pot with enough boiling water to cover them by at least 1 inch.
- Boil: Process (boil) the jars for 10 minutes (adjust for altitude if necessary).
- Cool: Remove the jars and let them sit undisturbed for 24 hours. Check that the lids have "popped" and are curved slightly downward to confirm a successful seal.
Expert Tips
- Use Meyer lemons if you want a sweeter, less bitter, and less tangy jam.
- Allow the marmalade to rest for at least one week to let the bitterness and tanginess mellow and provide a mature taste.
- Check the peels: We want the lemon peel to be soft and tender, breaking easily between the fingers. The peel won’t soften after adding sugar. Boiling time can vary depending on the thickness of the peel.
- Avoid overcooking marmalade on high heat as it can burn sugar, break the pectin, and also make the peels rubbery.
Variations
Lemon marmalade allows tons of variations.
- You can add silver almonds, raisins, or other nuts of your choice.
- Similarly, add aromatic herbs like ginger or rosemary.
- Spice it with cardamom, chili flakes, black pepper, or star anise.
Servings Ideas
- Enjoy it on toast, or pair it with a spicy dinner to cool the heat with sweetness.
- Pair it with rich cheese.
- Add it to salad dressing and dessert.
- Level up your sandwich with a thin layer of marmalade.
- Or enjoy it on its own, like a spoonful of melted lemon candy.
- The lemon peel pieces are such a delight to chew.
FAQ
You might have undercooked it. Just empty all jars into a pot and bring it to a boil. Check after 5 minutes.
You might have overcooked it. Empty jars into a pan, add some water, and mix slowly. Then bring the jam to a full boil. Fill the jars again with hot marmalade.
Hungry for more lemony recipes? Check these!
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📖 Recipe
Lemon Marmalade Recipe
Ingredients
- 2.2 pound lemon, divided
- 4-4½ cup sugar, adjust to taste, see notes
- 4 cup water
Instructions
- Before making the jam, wash four 250 ml jars and their metal lids thoroughly with soapy water. Sterilize the jars if canning the marmalade. Keep small plates in the freezer for the cold plate test.
Prepping
- Wash the fruit and divide it into two portions.
- Take one half of the divided lemons and chop off both ends to remove the thick ends.
- Cut the lemons vertically into four quarters. Slice the quarters by holding two quarters together. Remove the seeds as you go. Set aside in a large non-reactive bowl.
- Now, take the remaining half of the lemons and remove the peels with a knife. Then cut each lemon in half and remove the seeds. Finally, slice the pulp, removing the thick middle section.
- Combine the sliced lemons and pulp in the bowl. Cover them completely with measured water and soak overnight for about 8 hours.
Cooking Marmalade
- The next day, transfer the soaked fruit and water into a pot and bring to a boil. Reduce the heat and cook covered for 30 minutes until the peel are very soft and tender. (If peels are still hard, add extra water and cook until soft.)
- Then add the sugar and continue cooking over medium-low heat for another 20-30 minutes until it becomes syrupy. Reduce the heat as the mixture thickens and remove the excess foam from the top. Stir the marmalade at regular intervals.
- Perform a "cold plate test" by placing a small amount of marmalade on a cold saucer; if it wrinkles when pushed, it is ready. (Unlike jam, citrus marmalade remains syrupy at this point, so avoid overcooking to prevent it from becoming burnt or rubbery.)
- Ladle the hot marmalade into the jars, leaving exactly ½-inch of headspace. Wipe the rim with a damp cloth. Then screw lids without over-tightening them. Turn the jars upside down.
Notes
- Sterilization: To sterilize, boil the jars in water for 8 minutes, then let them air-dry on a clean towel. Alternatively, you can place washed jars in the baking tray and roast them in a preheated oven (160-180 C) for 15 minutes.
- Lemons: The flavor depends on the variety; use thin-skinned lemons like Meyer for sweetness or Lisbon for more acidity.
- Sugar: Use a 1:1 ratio for lemons and sugar. You can add extra sugar if the marmalade is too tart for your preference.
- Let it Mellow: Allow the marmalade to rest for at least 1-2 weeks; this helps the bitterness and tanginess to mellow naturally.
- Test the Peels: Ensure the peel is tender enough to break between your fingers before adding sugar, as it will not soften further once sugar is included.
- Watch the Heat: Avoid overcooking, which can make the peels hard and chewy.
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