Lemon Marmalade

The Lemon Marmalade Jam is delicious, yet zesty and slightly tangy, great for a
lovely morning breakfast spread on toast or muffins.

Servings: 4 jars

Author:

Prep Time
20 minutes

Cook Time
40 minutes

Resting Time
12 hours

condiment

jam

🧂 Ingredients

1 Wash the lemons thoroughly and dry.
2 Slice them in half and then in very thin slices.
3 Place in a ceramic bowl and cover with the water. Cover with cling wrap and
allow to stand overnight on the bench.
4 In the morning, uncover and tip the mixture into a large saucepan and boil until
tender. If you want to add herbs or spices, add them now.
5 Remove any whole herbs and spices if added. Add the sugar and boil quickly for
30 - 45 minutes or until it reaches the jam setting temperature or jellies when
placed on a chilled saucer.
6 Cool slightly for about 10 minutes, then bottle and seal. This will help the
fruit to settle and evenly distribute when poured into the jars. Without
settling, the fruit will rise to the top of the marmalade.