The lemon marmalade is really tasty, loved for its slightly sour taste. Moreover, together with orange and mandarin, it is the only one that can be called by this name. In fact, marmalade refers to a preparation based solely on citrus fruits, while for all remaining fruits, jams are made. Genuine, very fragrant, with a thick consistency and intense flavor. The lemon marmalade is perfect for breakfast spread on toast or bread, but also for filling tarts, brioches, crepes or pancakes.
Of course, you should use organic lemons with an edible peel. Those from the Amalfi Coast would be the best. For this recipe, I used the precious Tropical Eridania raw cane sugar.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: About 21 oz
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 2,904.00 (Kcal)
- Carbohydrates 756.50 (g) of which sugars 756.50 (g)
- Proteins 6.00 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 19.00 (g)
- Sodium 27.00 (mg)
Indicative values for a portion of 600 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
LEMON MARMALADE INGREDIENTS
- 2.2 lbs lemons
- 3.5 cups sugar
Tools
- 1 Pot
LEMON MARMALADE PREPARATION
Wash the lemons and brush them to remove all impurities.
Slice them thinly, remove the seeds, and place them in a pot with enough water to cover all the slices.
Let them soak for 24 hours, then change the water, covering them again.
Boil for about 15 minutes, discard the water, keeping about 10 oz.
Put the lemons in the pot with the 10 oz of water and sugar.
Cook over very low heat for about 1 hour, stirring often.
At this point, you can jar directly, blend half the marmalade, or blend it all with an immersion blender as I did. It depends on personal taste, but in any case, the result will be exceptional.
Adriana’s Tip
The secret to eliminating bitterness and obtaining a sweet and delicate marmalade is precisely to leave the sliced lemons soaking in water for 1 day, so do not skip this step.
