Hola, my foodie amigos! Are you ready to turn those zesty yellow orbs of brightness into a jar of sunshine? Dive in as we take on an exciting culinary journey and whip up some delightful Lemon marmalade. Let that fragrant lemon zest fill up your senses and the sweet, tangy goodness spread a cheerful vibe.
Imagine spreading this vibrant, gooey delight over your morning toast, its tangy sweetness effortlessly cutting through the mundane, brightening up your day with a burst of citrusy sunshine. Not to mention, the riot of flavors that it will bring to your cheeseboard!
Lemon marmalade is a bright, zesty, and delicious condiment that’s perfect for breakfast toast or as an accompaniment to various dishes. With just three main ingredients — lemons, water, and sugar – this classic recipe is simple to make and yields fantastic results. In this recipe, we’ll show you how to create a lemon marmalade that’s sweet, tangy, and full of flavor.
Lemon Marmalade Recipe
Equipment
- A sharp knife or scissors
- A large saucepan
- Wooden spoon or spatula
- A candy thermometer (optional)
- Clean jars for storing the marmalade
Ingredients
- 500 g 17.5 ounces lemons
- 6 cups 1.5 liter water
- 8 cups 1.8 kg sugar
Instructions
- Wash and pat dry the lemons, then cut them into quarters, removing any seeds as you go.
- Place the lemons, water, and sugar in a large saucepan, ensuring that the lemons are fully submerged in the water.
- Bring the mixture to a boil over medium/high heat, then reduce the heat to medium or medium/low and let it simmer for 30 minutes.
- Add the sugar to the saucepan and stir until it has completely dissolved.
- Continue to simmer the marmalade, uncovered, for about 1 to 1.5 hours, or until the lemons are soft and sweet.
- Ladle the marmalade into clean glass jars, leaving some headspace for expansion.
- Seal the jars and let the marmalade cool before storing it in the refrigerator.
Notes
Recommended Pairing Drink:
For a royal breakfast treat, pair this marmalade with freshly toasted bread, butter, and a steaming cup of English breakfast tea.
Light-bodied wines like a Frescobaldi Pomino Bianco make excellent dinner pairings.
Recommended Pairing food:
Lemon marmalade pairs beautifully with a variety of dishes, making it a great addition to breakfast toast, pancakes, waffles, or even meats like chicken drumsticks, pork tenderloin, or ham. You can also use it as an ingredient in baked goods like lemon cakes or muffins.
Useful Tips:
FAQs:
Can I use other citrus fruit?
Yes, this recipe works well with grapefruits and oranges too!
How long does the marmalade keep?
It can be kept for a year when stored in a cool, dark place.
Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons instead of Meyer lemons, but the flavor may be slightly different. Meyer lemons have a sweeter and less bitter taste, which can affect the overall taste of the marmalade.
Do I have to remove the white pith from the lemons?
Yes, removing the white pith from the lemons is essential to avoid a bitter taste in the marmalade. The white pith contains bittersap compounds that can make the marmalade taste unpleasant.
Can I add spices or herbs to my lemon marmalade?
Yes, you can add spices or herbs to your lemon marmalade, such as cinnamon, cardamom, rosemary, or vanilla. Just make sure to remove any whole spices or herbs before blending the marmalade.
Ready to make your own lemon marmalade? Follow the recipe instructions above and enjoy this delicious condiment in various dishes.
Don’t forget to share your creations with friends and family, and let them know where you found this fantastic recipe!
