🍋 Lemon Marmalade with Peel – Easy, Fragrant and Perfect for Preserving

The lemon marmalade with peel is a citrus preserve with an intense aroma and a lively taste, perfect for those who love fresh and slightly tangy flavors. Making it at home is simple and the result is a natural marmalade, without additives, ideal for filling cakes and pies, spreading on warm bread, or giving away during the holidays. In this recipe, I’ll explain step by step how to make it, with useful tips to eliminate bitterness and achieve a smooth and velvety texture.

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Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 1 Hour
Portions: 2 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter

Ingredients

2.2 lbs lemons (Organic)
2.5 cups sugar
1 apple
ginger
vanilla

Steps

For the preparation of the Lemon Marmalade with Peel – Easy, Fragrant and Homemade Recipe watch the video HERE.

Preparing the lemons:
Wash the lemons well under running water. Use a peeler to remove only the thinnest possible peel, avoiding the white part.
Cut them into pieces and remove filaments and seeds. Maceration:
Place the lemon pieces in a bowl. Add the sugar and mix well. Cover and let rest in the fridge for several hours (even overnight).
Cooking the marmalade:
Pour the macerated lemons into a pot. Add the peeled and chopped apple (helps to thicken naturally). Bring to the heat and cook, stirring occasionally. Add vanilla, ginger, or your preferred spices.
Blanch the peels in water for 3–4 minutes. Drain and repeat the process 2–3 times to remove bitterness. Add the blanched peels.
Jarring
Transfer the hot marmalade into sterilized jars. Seal tightly with lids. Turn the jars upside down to create a vacuum. Let them cool completely.
Enjoy your meal!