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lemon marmalade recipe
- Total Time: 110 minutes
- Yield: approx. 8 cups (4 x 500ml jars)
- Diet: Vegetarian
Description
This easy lemon marmalade recipe delivers a bright, tangy spread perfect for morning toast or scones. It features golden citrus simmered gently with sugar and optional saffron for a vibrant, family-friendly homemade treat.
Ingredients
- 2.2 pounds fresh lemons (6–8 medium), organic
- 10.5 cups filtered water, divided
- 5 cups granulated sugar
- Pectin (optional)
- A pinch of salt (optional)
- 0.1 gram saffron threads (approx. 50–60 threads)
- 0.5 cup shelled, unsalted pistachios (for serving)
Instructions
- Prep the Lemons: Wash lemons thoroughly, trim ends, then thinly slice them (about 1-2 mm thick), discarding large seeds. Place slices and any small seeds in a large, non-reactive pot.
- Simmer the Peels: Add 8.5 cups filtered water to the pot. Cover and let soak at room temperature for at least 12 hours (preferably overnight) to soften peels. Then, add the remaining 2 cups water, bring to a boil, reduce heat to low, and simmer for 45-60 minutes until the peels are very tender.
- Add Sugar and Saffron: Gently toast saffron threads in a small, dry pan for 30 seconds until fragrant; remove and lightly crush. Once peels are tender, add the granulated sugar and crushed saffron to the pot. Stir continuously over medium heat until all the sugar has completely dissolved.
- Cook to Set Point: Increase the heat to high, bringing the mixture to a rapid, rolling boil. Cook for 20-35 minutes, skimming off any foam. Test for the setting point: a small dollop on a chilled plate should wrinkle when pushed (aim for 220°F / 104°C).
- Jar It Up: Remove the hot lemon marmalade from heat and skim any remaining foam. Carefully ladle it into sterilized glass jars, filling to within 0.5 inch of the rim. Seal immediately with sterilized lids and process in a boiling water bath for 10 minutes for shelf-stable storage.
Notes
To ensure ideal texture, do not rush the simmer stage; tender peels are crucial. Properly sterilize jars to prevent spoilage. Avoid overcooking (stiff marmalade) or undercooking (runny marmalade). For varied flavors, consider adding a vanilla bean pod, fresh rosemary or thyme during cooking, or using Meyer lemons for a milder taste. A mandoline can help achieve uniform lemon slices.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Preserve
- Method: Simmering, Canning
- Cuisine: General
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 55 calories
- Sugar: 14 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: lemon marmalade, homemade, citrus spread, preserving, canning, easy, tangy, saffron, breakfast
