Lemon Marmalade – a delicious recipe with lemons, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved.
2
Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220 degrees, about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, until it has reached the right consistency.
1647
kcal
Calories
434
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 3 pounds Meyer lemons or other lemons, 8 cups granulated sugar to 10 cups.
Yes, Lemon Marmalade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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