Lemon Marmalade

I have made Green Tomato Jam, Pickles and now Lemon Marmalade.  I’ve also been making fresh fruit sauces for future posts.  There are just too many amazing fruits and vegetables in season right now!If you have read my previous posts you’ve probably noticed that I go through a lot of Lemons. Well, for this recipe I used 15 pounds of lemons before I perfected the marmalade!  Yes folks, Fifteen Pounds of Lemons!

I began the process thinking it was going to be easy breezy.  After all, the recipe only involves Lemons, Sugar and Water.  And, I have made orange marmalade before without a problem.Well … after several days, lots of peeling and the constant sting of lemon juice in the cuts on my hands.  I finally have the right consistency and close to the color I wanted.  Yay!

4 Cups of Chopped or Sliced Lemon Peel
(approximately 13 lemons)

1 and 1/2 Cups Lemon Juice

1 and 1/2 Cups Water

2 and 1/2 Cups Sugar

Remove the peels from lemons.  Juice the lemons and put aside.Toss the lemon peels into a pot of boiling water to blanch.  Leave peels in boiling water for 1-2 minutes, then remove and immediately rinse under cold water.(This will help to keep the marmalade from turning a dark color)Return peels to pot, add water and lemon juice.  Cook on Medium/Low heat.  Simmer and occasionally stir until peels begin to get tender.(I cooked for about 30-40 minutes)

Add sugar and stir to dissolve.  Continue cooking at a low boil for 90 minutes.  Be sure to stir regularly to prevent the sugar from burning.(If you prefer less pucker add an additional cup of sugar)

Remove from heat.  The marmalade will not yet be thick.  Pour into airtight containers or jars and place into the refrigerator.(I also filled one jar with the liquid only and no lemon peel chunks for a smooth jelly spread)

The marmalade will thicken overnight.  Leave in the refrigerator and eat within 3 weeks.  This recipe makes 24 ounces of Golden Lemon Marmalade.

 

This Tangy Marmalade is Awesome mixed with greek yogurt or on top of vanilla ice cream.Or you can’t go wrong with the traditional toasted english muffin topped with butter and marmalade.

Please feel free to comment or contact me directly at [email protected] if you have any questions or feedback.