Thursday, April 24, 2014

Lemon Marmalade!

Have you ever eaten Marmalade?  Have you even heard of marmalade?  It is a jam made from citrus fruits.  In 1972 I made my first batch.  It was orange marmalade.  If memory serves me, (?) I never made anymore until today.  Wow.

DH bought some lovely lemons for me because I was making violet jelly and needed some nice fresh lemon juice. (You may, of course, use bottled lemon juice...)  I had several extra lemons and don't want them to go bad waiting for me to use them, so I made Lemon Marmalade today.

Here is  the recipe:

Lemon Marmalade (5 half-pints)

Select smooth, unblemished lemons.  
Slice as thinly as possible.
Measure without draining.
To 1 quart of fruit, add 1.5 quarts of water.
Cover and let sit all night.
Cook slowly (lid on) until peel is tender. (approx. 2 hours)
Measure the un-drained fruit and add an equal amount of sugar.
Add 1/4 teaspoon salt.
Cook rapidly to the jelly stage (220 degrees F.)
Pour into sterilized 1/2 pint jars.  Wipe rims.  Apply sterilized caps.  Put on the rings snugly and turn the jars upside-down for a few minutes.  Then, turn them right side up.
Allow to cool 24 hours and then, if you wish, you  may remove the rings, but it's not necessary.
Store in a dark, cool place.

It has a nice bright sweet taste.  And it's pretty!


  1. Mmmm...I love marmalade! That looks awesome!

  2. I love lemon anything so I am definitely going to try your marmalade recipe. The violet jelly sound wonderful too. Did I miss a post on that recipe? If not maybe you could do a post on it the next time you make it. Hint!

    1. Ok! I'll post it today! Thanks, Carol.

  3. I know this post is old so you might no twee this but I was wondering if you can use Myers lemons in this recipe? Sarah


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