Simple lemon marmalade recipe. Obviously, this is the right time to use lemons, even though there are many types of plants and therefore lemons can be found all year round. I wanted to tell you about the many properties of citrus fruits, vitamins C, B, A, minerals, water, antioxidants, citric acid… the list goes on. Being Sicilian, I can’t help but give you my example: in Sicily, lemons are used everywhere. In this regard, I have a memory of my father at the table: lemon had to always be on the table at lunch and dinner like a glass, utensils, or napkin; it was indispensable. Making marmalades at home is one of the oldest and simplest methods of transformation and preservation. Naturally, with the addition of sugar, even today, as then, the aroma takes us back to childhood memories.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 Jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, All Seasons
Ingredients Needed to Make Lemon Marmalade
- 2.2 lbs lemons
- 2.2 lbs sugar
- 2 1/8 cups water
Tools Needed to Make Lemon Marmalade
- Food Mill
- Pan
- 3 Jars
- Funnel wide mouth for jams
- Wooden Spoon
Preparation of Simple Lemon Marmalade Recipe
As with all fruit with peels, remember that the weight is considered net, that is, without seeds, peel, and white part. At this point, we add equal weight of sugar and water.
It is important to clean the lemons of the white skin, otherwise, it would make the marmalade very bitter. With a small knife, first remove the peel that you will use, avoiding the white part and leaving only the clean wedges. It’s important to add the peel, as it contains pectin, which is what will thicken the marmalade.
Cut the lemon wedges into small pieces, so it becomes easier to remove all the seeds. Put them in a pan and add the water.
Cook for 30 minutes over high heat, stirring often.
At this point, turn off the gas and, being careful not to burn yourself, use the food mill to puree the mixture.
If you prefer, use the immersion blender.
Here it’s ready, put it back on the stove.
Add the sugar and start cooking the marmalade.
Dissolve the sugar well, and when it starts boiling again, lower the heat and cook for 60 minutes
After the cooking time, you can do the saucer test to know if it’s ready.
Use a Funnel for jams to avoid soiling the edges of the jars, fill, and seal.
Here is the lemon marmalade simple recipe ready.
This could also be a nice gift, and don’t forget to add the label with the ingredients.
Saucer Test
To check if it’s done, just pour a few drops of marmalade onto a saucer, tilting it: if it slides slowly and stays compact, then the preparation is ready.
How can I sterilize lemon marmalade jars?
One of the methods, which is what I use, is this: I put them in a fan oven at 250°F for 20 minutes, open with the lid next to them.
