Dessertscreativecanning5.0
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.
👥 48 Servings⏱️ Prep & Cook: 73h⏳ Prep: 72h🔥 Cook: 50 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●colander
- ●pan
- ●bowl
📝 Preparation Steps
1
Day 1:
2
Place lemon eighths in a nonreactive saucepan in a single layer.
3
Add cold water until fruit floats freely, cover, and let rest overnight at room temperature.
4
Day 2:
5
Bring the lemon eighths to a boil over high heat, then reduce to a simmer.
6
Cook covered for ⏱️ 2-3 hours, pressing fruit occasionally, until very soft and slightly syrupy.
7
Strain hot fruit and liquid through a colander into a nonreactive saucepan, cover with plastic wrap, and let drip overnight.
8
Prepare the sliced lemons by boiling them in water for ⏱️ 5 minutes, then draining.
lemons (Preferably Lisbon, cut into eighths)2 lbslemons (Cut into eighths and sliced thinly, seeds removed)2 lbs
9
Cover slices again with 1 inch of water, boil, then simmer for ⏱️ 30-40 minutes until tender.
10
Remove from heat, cover, and let rest overnight at room temperature.
11
Day 3:
12
Place a saucer with five metal teaspoons in the freezer.
13
Strain the lemon juice through a fine-mesh sieve.
14
In a large bowl, mix sugar, lemon juice, and sliced lemons with liquid, then transfer to a preserving pan.
sugar (about 8 cups, white cane sugar)4 lbslemons (Preferably Lisbon, cut into eighths)2 lbslemons (Cut into eighths and sliced thinly, seeds removed)2 lbs
15
Bring to a rapid boil over high heat and cook until setting point is reached (about ⏱️ 25 minutes).
16
Test doneness using the frozen spoon test.
17
Once done, skim off foam and pour into sterilized jars, leaving 1/4-inch headspace.
18
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).
19
Let jars cool for ⏱️ 12-24 hours before storing.
Nutrition Facts
calories
157 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
39 g
sodium Content
1 mg
protein Content
0.4 g
carbohydrate Content
41 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.034 g
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