Lemon Marmalade

A basic lemon marmalade recipe only needs three ingredients, but it is easy to
adapt the recipe and add your preferred herbs and spices.

Servings: 2 kg

Author:

Prep Time
30 minutes

Cook Time
3 hours, 30 minutes

Total Time
4 hours

Breakfast Desserts

International

preserving jam Canning pectin marmalade

🧂 Ingredients

1 Wash the lemons and put them in a large saucepan or cooking pot with 2.5 litres
of water.

Bring to the boil and simmer for 2 ½ hours or until the skin of the lemons are
tender and easy to pierce with a bamboo stick.

Remove the soft lemons from the saucepan and cool. Keep the cooking liquid.
2 When the lemons are cold enough, cut them into thin strips and remove the pips.
3 Put the lemon pips in a small tied up muslin cloth or a tea strainer. We will
use them while cooking the jam.
4 Measure 1.5 litres of the lemon cooking liquid, add the sugar and bring to the
boil to dissolve the sugar.
5 Add the lemon strips and thyme and simmer for 30-40 minutes until the skin
becomes translucent.

Remove the lemon strips and boil to reduce the cooking liquid for 20 minutes.
6 If not thick enough, simmer for another 5 to 10 minutes or add the agar agar
into the liquid and boil for 1 minute.

Return the lemon strips to the saucepan and leave for 10 minutes, gently stir.
7 Pour the marmalade into sterilised jars and seal straight away.