Lemon Marmalade
Traditional lemon marmalade is a bright, tangy preserve that perfectly balances sweetness with tart lemons and plenty of citrus flavor. Made the old fashioned way with fresh lemons, sugar, and a slow-cooking process, it creates a luscious spread that’s perfectly balanced and sets without added pectin.
Servings: 48 servings (about 10 half pint jars)
Ingredients
- 2 lbs lemons Preferably Lisbon, cut into eighths
- 2 lbs lemons Cut into eighths and sliced thinly, seeds removed
- 4 lbs sugar about 8 cups, white cane sugar
- 1/4 cup lemon juice freshly squeezed, from 1 to 2 extra lemons beyond those used above
Instructions
Day 1:
- Place lemon eighths in a nonreactive saucepan in a single layer.
- Add cold water until fruit floats freely, cover, and let rest overnight at room temperature.
Day 2:
- Bring the lemon eighths to a boil over high heat, then reduce to a simmer.
- Cook covered for 2-3 hours, pressing fruit occasionally, until very soft and slightly syrupy.
- Strain hot fruit and liquid through a colander into a nonreactive saucepan, cover with plastic wrap, and let drip overnight.
- Prepare the sliced lemons by boiling them in water for 5 minutes, then draining.
- Cover slices again with 1 inch of water, boil, then simmer for 30-40 minutes until tender.
- Remove from heat, cover, and let rest overnight at room temperature.
Day 3:
- Place a saucer with five metal teaspoons in the freezer.
- Strain the lemon juice through a fine-mesh sieve.
- In a large bowl, mix sugar, lemon juice, and sliced lemons with liquid, then transfer to a preserving pan.
- Bring to a rapid boil over high heat and cook until setting point is reached (about 25 minutes).
- Test doneness using the frozen spoon test.
- Once done, skim off foam and pour into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, apply lids and bands, and process in a boiling water canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
- Let jars cool for 12-24 hours before storing.