This homemade lemon marmalade is sweet, tangy and packed with citrusy deliciousness. It's the perfect way to use up and preserve some extra lemons that you may have, and use them for months!
Best of all, you'll need just a couple of ingredients to make this incredibly useful breakfast condiment.
Recently, I have been on a roll, trying out homemade versions of sauces and condiments that you would usually buy from the supermarket.
After a lot of experimentation, I have finally perfected my homemade chaat masala, vegan Ranch seasoning mix and a fiery Sichuan chili oil, and I have to say, I'm pretty proud of how they all turned out. This time though, I wanted to try my hands at a sweet condiment- something I hadn't done before. And that's when I thought of making a jam- or a marmalade!
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What's So Great About the Recipe?
The best part about this recipe has to be the fact that you don't need any fancy ingredients or complicated kitchen equipment to make it.
All you need is 2 simple ingredients and minutes of kitchen time to this versatile, bright and citrusy marmalade!
Recipe Ingredients
Sugar: I used granulated sugar, because it's much easier to dissolve. Sugar adds a beautiful bit of sweetness, which balances the tangy, slightly bitter flavor of the lemon peel, and of course, also helps add moisture to the marmalade.
Lemons: While you can use almost any kind of lemons for this recipe, I would highly recommend using Meyer lemons, if you can get your hands on them. They have a much milder flavor and those beautiful citrusy notes you're craving for.
See recipe card for quantities.
Substitutions & Variations
- For a bit of extra flavor, you can also add a pinch of homemade ginger powder or some grated fresh ginger into the mix.
- You can also use a mix of fresh lemons and oranges (or even blood oranges) to create a different flavor of the marmalade.
- Experiment with other mix-ins and additions like rosemary, cardamom, cinnamon or even vanilla to create different flavor variations.
How to Make Lemon Marmalade
Wash, clean and slice the lemons as shown. Remove the seeds and white membranes as much as you can.
Add them to the saucepan along with the water and let them cook over medium heat for about 20-25 minutes or until the lemons have softened.
Next, add in the sugar and continue cooking for about 30 minutes or until the temperature reads about 220 degrees on a candy thermometer.
Take this off heat, allow it to cool down and then store in glass jars or airtight containers.
💭Top Tip
Sugar tends to foam a lot when it cooks, so make sure you use a large saucepan for this recipe, or you'll risk it boiling over.
How to Store Homemade Lemon Marmalade
You can store your homemade marmalade for up to a month in the refrigerator. Use clean jars and lids for storage, and use a dry, clean spoon every time to use the marmalade.
If you're making a bigger batch or want it to last longer, you can freeze it too! Just use a freezer-safe container and you should be good.
Tips & Tricks to Nail the Recipe
- Make sure you use a clean, dry saucepan for this recipe. Also sterilize the lids and jars before you pour in the jam.
- You're going to be adding the lemon peel in the marmalade too, so make sure you scrub and clean your lemons thoroughly before using them for this recipe.
- Remember to cook until the peels have softened, and then add in the sugar. This is essential. Once you add in the sugar, the peels will no longer soften.
- Choose your lemons carefully. If you spot any dark spots, softness or bruising on their surface, don't use them, as they can cause the marmalade to spoil.
How to Use Lemon Marmalade
There are lots of ways to put your lemon marmalade to use! You can use it as a spread on your breakfast toast or biscuits. I love using it as a swap for jam whenever I can!
You can team it up with your choice of spices and seasonings to make a nice marinade for your meats as well. I've also heard a lot of good things about using it as a glaze for some roasted ham or duck.
Recipe FAQs
You actually don't! Most citrus fruits (especially lemons) are high in natural pectin, and set beautifully into that jelly-like texture, without you needing to add in extra pectin.
Do the wrinkle test! At the 25-30 minute mark, put a small bit of the marmalade on a cold dish surface (I like to chill a plate in the freezer) and wait for a minute to see if it sets. If you push it with your finger and it wrinkles, the marmalade is ready!
Related Recipes
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If you tried this homemade lemon marmalade or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Lemon Marmalade
Ingredients
- 2 cups lemon chopped
- 2 cups sugar
- 2 cups water
Instructions
- Wash, clean and slice the lemons as shown. Remove the seeds and white membranes as much as you can.
- Add them to the saucepan along with the water and let them cook over medium heat for about 20-25 minutes or until the lemons have softened.
- Next, add in the sugar and continue cooking for about 30 minutes or until the temperature reads about 220 degrees on a candy thermometer.
- Take this off heat, allow it to cool down and then store in glass jars or airtight containers.
Notes
- Sugar tends to foam a lot when it cooks, so make sure you use a large saucepan for this recipe, or you'll risk it boiling over.
- Make sure you use a clean, dry saucepan for this recipe. Also sterilize the lids and jars before you pour in the jam.
- You're going to be adding the lemon peel in the marmalade too, so make sure you scrub and clean your lemons thoroughly before using them for this recipe.
- Remember to cook until the peels have softened, and then add in the sugar. This is essential. Once you add in the sugar, the peels will no longer soften.
- Choose your lemons carefully. If you spot any dark spots, softness or bruising on their surface, don't use them, as they can cause the marmalade to spoil.
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