|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy three-ingredient recipe is all you need to make lemon marmalade from scratch. Although this recipe is simple, it requires hours to complete, so don't overbook yourself on the day you decide to try it out.
Learning to make homemade marmalade is a useful skill, as sales of the spread have dipped. Some marmalade manufacturers have gone out of business, and in Britain, where the preserve is traditionally most popular, younger people don't eat it nearly as much as the over 45 crowd does.
This trend is not only rooted in generational differences in taste but also that breakfast is no longer as widely eaten as it once was. As breakfast declines in popularity, the jams and spreads served with it no longer have the same hold on culinary traditions as they did previously.
One way manufacturers are trying to tap into the younger market is by offering marmalade in new flavors. Orange marmalade is the flavor of jam that has traditionally been served in the United States and the United Kingdom. By learning to make lemon marmalade, you're already ahead of the fold.
- 10 large lemons
- 4 cups water
- 4 cups sugar
Gather the ingredients.
Using a vegetable peeler, remove the yellow part of peel in strips from lemons.
Cut strips into 1-by-1/8 inch strips.
With a knife, cut off all white membrane, or pith, from peeled lemons.
Cut peeled lemons crosswise into 1/4-inch-thick slices.
In a heavy, non-aluminum 5-quart kettle or Dutch oven, combine the lemon peel, sliced fruit, and water. Cover and refrigerate for three to four hours.
Heat the lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about one hour.
Add sugar to the lemon mixture and increase heat to medium-high; stir until sugar dissolves.
Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently until candy thermometer registers 220 F, or 45 to 60 minutes have passed.
Prepare three 1-pint canning jars with their lids and bands for processing, following manufacturer's directions.
Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.
Wipe jar rims clean.
Seal with lids and bands.
Process jars in boiling water bath for 15 minutes.
Cool jars on wire rack.
Label jars; store in a cool, dry place.
For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.
Wing, Lucy. Country Living Country Mornings Cookbook. Hearst Books, 1989.