The lemon marmalade has a truly unique taste, its aroma is unmistakable and at the same time, it doesn’t remain overly sweet. In fact, I find it perfect for a healthy and balanced breakfast, perhaps accompanied by whole wheat toast. The lemons must be strictly untreated, also because in this recipe the peel is also used.
Before preparing the marmalade, I let the lemons rest in water for 48 hours, which allowed the bitter taste of the peel to be eliminated, a real delight! If the freshness of lemon marmalade has won you over, you won’t be able to resist the unique and enveloping taste of grapefruit marmalade, another delight perfect even when paired with cheese.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Days
- Preparation time: 40 Minutes
- Portions: About 3 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 125.60 (Kcal)
- Carbohydrates 32.60 (g) of which sugars 32.60 (g)
- Proteins 0.30 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.95 (g)
- Sodium 1.90 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon Marmalade
- 2.2 lbs lemons (untreated)
- 3 cups sugar (If you prefer a sweeter taste, up to 3.5 cups)
- as needed water (for cooking)
Tools
- 1 Pot large
- Large Container
- Knife
- Plastic Wrap
- Colander
- 3 Jars
Preparation of Lemon Marmalade
Here’s how to make grapefruit marmalade
Start by thoroughly washing the lemons under running water, I use a small brush which is perfect for removing any impurities from the peel. Dry them and cut them into slices, then remove all the seeds.
Now place the lemon slices inside a nice large container and pour in water until covered. If you don’t have a container with a lid, just cover with plastic wrap.
Leave the lemon slices at room temperature for 24 hours, after the time has elapsed, drain and refill with clean water, cover and leave for another 24 hours. After the time has elapsed, drain the lemon slices again and transfer them into a pot, pour in water until covered, put on the heat and let it come to a boil.
Once it comes to a boil, drain the lemon slices again, but take 2 cups of the cooking water and set it aside for later. I used only 1.25 cups when adding it, but you will need to adjust the consistency yourself.
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Put the lemon slices back into the pot, add about 1.25 cups of the “reserved cooking water” and the sugar. Cook for about 30/40 minutes, stirring occasionally; you will also need to adjust the cooking time yourself and be careful that it is not too thick.
To regulate, you can do the plate test: pour a little marmalade onto a plate and tilt it, if the marmalade does not run off it is ready. Transfer it into sterilized jars, always leaving 1 cm of space from the edge. If you like, before closing the jars, you can flavor your marmalade with some cinnamon or even star anise.
professional jar sterilizer or sterilizer with thermometer
Turn the jars upside down to create a vacuum and let them cool, once they are cold, turn them and before storing them, check the center of the lid to ensure that the vacuum has occurred. Your lemon marmalade is ready to be enjoyed as you like and happy treat!
Preservation and Variations of Lemon Marmalade
Store lemon marmalade in a cool, dry place, away from light and heat sources. For a maximum of 6 months, provided that the vacuum has been created correctly. Upon opening, always ensure that there is no mold under the lid due to incorrect sealing.
To avoid overly thick marmalade, pay attention to cooking times and the amount of added water. Once opened, the jar should be stored in the fridge and consumed within a couple of weeks.
If you don’t like marmalade with the peel, after cooking you can blend it with an immersion mixer. Alternatively, prepare the lemons without the peel, and you will still have a great preserve.
