Lemon Marmalade with Peel
A fragrant marmalade with an intense citrus flavor, perfect for enjoying on bread, pairing with cheese, or using in desserts. The marmalade is easy to prepare, the only downside is that it requires 48 hours of resting and changing the water every 24 hours, but I assure you that considering the final result, it’s really worth it. It’s special! Of course, since the peel is used in this recipe, the lemons must be organic and untreated.
Also try these citrus marmalades:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 20 Minutes
- Portions: 3/4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Lemon Marmalade with Peel:
- 2.2 lbs lemons (Untreated)
- 14.1 oz granulated sugar
- 3.5 oz vanilla powdered sugar
- 2 tsp baking soda
Steps
The preparation of lemon marmalade with peel is very simple, watch the video HERE.
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First, we thoroughly wash the lemons with water and baking soda. Wash the peel using a brush or a rough sponge. Slice them thinly.
Cover them with cold water and plastic wrap and let them rest for about 24 hours. After 24 hours, change the water, cover, and let rest for another 24 hours.
After a total of 48 hours, drain the water and place them in a saucepan with clean water and blanch for about 15 minutes.
Drain them again but save the cooking water. Put them back into the saucepan with 600 ml of cooking water, add the sugar, and cook for about 30/40 minutes.
Stir occasionally. After cooking, pass them through a food mill and then put them in sterilized jars.
If you want to preserve it longer, boil the jars for about 20 minutes.
Enjoy your meal!
