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Jams and Preserves

Homemade Lemon Marmalade

Homemade Lemon Marmalade is a fragrant citrus preserve, both sweet and tangy, perfect for breakfast or as a filling for simple desserts. Let's make it together!
Recipe Homemade Lemon Marmalade
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Servings for Yields 3 jars (approximately 1 pound/450g each)

The Lemon Marmalade is a genuine and flavorful preserve with a balanced taste, where sugary notes mix with a pungent and citrusy aftertaste.

Very simple to prepare, the Lemon Marmalade Recipe involves using only 2 ingredients: sugar and lemons, which are cooked slowly while stirring often so that the sugar caramelizes to create the right consistency of the marmalade, dense and creamy, ideal for spreading on a slice of warm bread for breakfast. As we will see, making Homemade Marmalades is not difficult at all and the satisfaction is always immense because when you open a jar of Homemade Marmalade the aroma is truly unmatched.

The only precaution is that to prepare the Homemade Lemon Marmalade, you must use organic fruit, as you will also use the lemon peels, rich in vitamins and essential oils that characterize its flavor. And to avoid unpleasant surprises that could compromise the preservation of the marmalade, always remember to Sterilize the Jars as suggested in our guide.

And now let’s move to the kitchen with ingredients at hand: let’s prepare this tasty and fragrant Lemon Marmalade together!

Ingredients for Yields 3 jars (approximately 1 pound/450g each)

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Method

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  1. To prepare Lemon Marmalade, first thoroughly wash the lemons under water, then cut them into thin slices a few millimeters thick and remove the seeds and the two ends without pulp.
  2. Soak the lemon slices in a bowl of cold water for about two hours. After this time, drain them, transfer to a pot, cover with fresh water and bring to a boil. Cook the lemon slices for 5 minutes, then drain them, reserving 350ml of the cooking water.
  3. Now combine the cooked lemons, the reserved cooking water, and sugar in a pot and cook everything for about 40 minutes, stirring frequently.
  4. Once ready, blend the marmalade, either completely or partially, with an immersion blender and transfer it into sterilized jars.
  5. Close the jars with new lids and turn them upside down on a kitchen towel to encourage natural vacuum sealing.
  6. When the Lemon Marmalade is completely cool, check that the lids no longer make the typical ‘click-clack’ sound when pressed in the center, confirming that the vacuum seal has formed, then store the jars in your pantry. Finally, remember to download our App with exclusive content and fewer ads!
    Lemon Marmalade 1

Variations and Alternatives

Lemon Marmalade is already very fragrant and flavorful on its own, but if you want to add an extra touch, you can include a piece of fresh ginger root. Cook it together with the lemons and either blend it with the marmalade or remove it after cooking for a more delicate flavor.

Tips

To prepare Lemon Marmalade, you’ll need the fruit peels, so make sure to buy organic lemons. To check if your marmalade is ready, do the plate test: place a plate in the freezer for about 10 minutes, then put a teaspoon of marmalade in the center – if the marmalade doesn’t slide when tilting the cold plate, it has reached the right consistency.

Storage

Vacuum-sealed Lemon Marmalade can be stored in the pantry for up to 3 months after preparation. Once opened, keep it in the refrigerator and consume within 3-4 days.

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