Homemade Lemon Marmalade
This lemon marmalade only takes three ingredients, fresh lemon juice, a little peel, and sugar. No pectin, no candy thermometer, just a simmer on the stove and a day in the fridge to set.
I love a good homemade preserve, and this lemon marmalade fits right in with favorites like my strawberry jam without pectin and my apricot jam, no fancy equipment, no added pectin, just fresh fruit and a little time on the stove.
Marmalade usually has a reputation for being more work than jam, but this one keeps things simple. It’s the kind of recipe you can make on a weekend afternoon and enjoy all week on toast, scones, or stirred into yogurt.
Why You’ll Love This Method
This isn’t your traditional jelly marmalade. Instead of using whole lemons for the peel, fresh lemon juice does most of the work, with just enough blended peel folded in for texture and bright citrus flavor.
No thermometer, no fuss with pectin, just a low simmer until the lemon marmalade is thick enough to coat the back of a spoon. It’s easier than it looks, and the result is a little ray of sunshine in a jar.
Ingredients Needed
- Lemons: I used regular Eureka lemons, this is what you’ll find in most grocery stores. Meyer lemons are sweeter and less acidic, so if you use them, start with the lower end of the sugar range. You’ll need about 9-11 lemons total for both the juice and peel.
- Sugar: The range is 2½ to 3 cups, use the higher amount if you like it sweeter or want a firmer set, use the lower amount if you prefer a more tart marmalade.
- Water: You’ll need fresh water for boiling the peel, plan on two to three separate rounds, each with clean water, not the same pot reused. This is what pulls the bitterness out of the peel before it goes into the blender.
How to Make Lemon Marmalade
Start by slicing the lemon thin and picking out every seed, it takes a minute but any seed left behind will turn the marmalade bitter.
Boil the slices in a pot of fresh water, drain, then boil again in clean water. I do this two to three times. Each round pulls out more of that sharp peel bitterness, so don’t skip it even though it feels repetitive. Once the peel is tender, blend it to whatever texture you like best, I keep mine a little chunky so you can still see bits of peel throughout.
Add the blended peel to a pot along with the lemon juice and sugar, then let it simmer, stirring often, until the lemon marmalade thickens.
Let cool, then transfer to 2-3 sterilized jars. Let cool completely, then refrigerate.
Recipe tips
- How to tell it’s set: It’s ready when it coats a spoon and mounds instead of running off. For a precise check, drop a spoonful on a cold plate and run your finger through it, if it holds a line, it’s done. It’ll keep thickening as it chills, so don’t judge it straight off the stove.
- Timing on the peel: Each round of boiling only needs enough time to soften the slices, about 5-10 minutes per round is typical for thin slices, not a long simmer. You’ll know they’re ready when a piece is tender enough to pierce easily with a fork.
- Make it a gift: Homemade marmalade makes a lovely homemade gift, a little fabric circle over the lid, some twine, and a handwritten label is all it needs.
- Use a clean spoon: Dipping into the lemon marmalade with a clean spoon each time helps it keep longer in the fridge.
Marmalade vs. Lemon Curd
It’s easy to mix these two up since they both land on the breakfast table bright and citrusy, but they’re really different. Marmalade is a citrus preserve, peel and fruit cooked down with sugar, which gives it that classic texture and gentle bitterness. My lemon curd is a custard instead, made with eggs and butter, giving it a smooth, rich texture.
In Italy, marmellata is technically the correct term for citrus preserves like this one, while other fruit preserves are called confettura, though everyday Italian often blurs the two.
Homemade Lemon Marmalade is a wonderful way to capture the bright, fresh flavour of lemons in every jar. Spread it on toast, biscuits, scones, or use it as a filling for cakes, crostate and pastries. Once you’ve made it from scratch with just lemons, water, and sugar, you’ll see how rewarding—and delicious—homemade marmalade can be. Enjoy!
Homemade Lemon Marmalade
Ingredients
- 2 cups fresh squeezed lemon juice
- 1 large lemon (thinly slice the lemon and remove all the seeds)
- 2½-3 cups granulated sugar
Instructions
- Boil the seeded lemon slices in a pot of boiling water 2-3 times (drain and use clean boiling water each time).
- Place the slices in a blender or food processor and blend until desired consistency, (I went with a bit chunky).
- Place in a medium/large pot then add the lemon juice and sugar bring to a boil, stirring often, lower heat to a low boil and cook 25-30 minutes, until thickened (as it cools is will thicken even more).
- Remove from the heat and let cool 20 minutes then transfer to 2-3 sterilized jars. Let cool completely then refrigerated for 24 hours before using. Enjoy!
Notes
Nutrition
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