Lemon Marmalade





Lemon marmalade is not something you're likely to find in grocery stores.  Sweet orange marmalade, of course, and that's always been one of my favorite jams.  And then there is lemon curd, sweet and tart and creamy and delicious on just about everything.  But why is there no lemon marmalade?

So, before Christmas, I set out to make some.  My parents were going to be visiting for the holidays, and my dad loves homemade jam, more than anyone I know.  I had a batch of his favorite cranberry orange compote already made, as well as apple butter, slowly simmered in the crockpot and richly spiced.  But I was pretty sure he would adore this lemon marmalade, too, and it would be something none of my family had ever tasted before.

It's simple to make, just requiring a bit of time to simmer.  But it's nothing more than lemon slices, water, sugar and a little pectin.  Essentially, you're just candying the lemons by slowly simmering them in simple syrup.  Poured into jars, it thickens when cooled into a perfectly delightful jam that's as good as you could imagine.

We sampled the marmalade on everything, but I really liked it on the chocolate espresso loaf bread.  I baked a ham for Christmas dinner, and we ate ham for days, including leftover for breakfast, with hot baking powder biscuits and spoonfuls of lemon marmalade.  And my dad loved it so much, he took an extra jar with him when he left.










Lemon Marmalade
  • 4 large lemons
  • 5 cups water
  • 3 cups sugar
  • 2 tablespoons pectin
Cut 1/2 inch off the ends of the lemons and discard.  Cut the lemons in half lengthwise, then very thinly slice the lemons.  Pick out and discard the seeds, then scrape the lemon slices and juice into a saucepan.  Add the water to the lemons.  Bring to a boil and simmer for 30 minutes.

Add the sugar and simmer for about an hour, stirring occasionally; taste the lemons and continue to simmer, adding a little more sugar if needed, if the peels taste too bitter.  Stir in the pectin and cook for several more minutes.

Pour the marmalade into glass jars and refrigerate if not sealing the jars.

Yields about 5 half pint jars

Recipe from Curly Girl Kitchen