Lemon Marmalade

Lemon Marmalade
Recipe type: Marmalade
Cuisine: British
  • 10 large lemons
  • 800g (1lb 12oz) of sugar
  • 1.2l (2 pints) of water
  1. With a sharp knife or vegetable peeler, remove the yellow rind from the lemons, cutting into 3cm (1 inch) long strips about 3mm (1/8 inch) wide.
  2. Remove the remaining white pith from the lemons.
  3. Cut the lemons into 5mm (1/4 inch) slices
  4. In a large pan (NOT aluminium) add the sliced fruit, rind and water. Leave to stand in a cool place for 4 hours.
  5. Put the pan on the stove and bring to the boil over a high heat, stirring occasionally.
  6. Reduce the heat, cover the pan and leave it to simmer for about an hour, until the fruit is soft and tender.
  7. Add the sugar, stirring constantly until it is all dissolved.
  8. Whilst adding the sugar bring the mix back to the boil. It should be boiling well, but not trying to fling itself out of the pan.
  9. Reduce to a gentle boil after 5 minutes and allow to cook, uncovered, until it reaches 220 °F . This will take about 40 minutes.
  10. Pour into hot sterilised jars and seal well.

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