Marmalade is typically made from citrus fruits, but lemon marmalade is a speciality that is definitely worth seeking out. This tart and tangy spread is perfect for breakfast on toast or crumpets, and it also makes a delicious filling for cakes and tarts. If you’ve never tried lemon marmalade before, you’re in for a real treat!
The Best Lemon Marmalade Recipe Ever
If you love tart and tangy flavors, then you’ll love lemon marmalade! Made with fresh lemons, sugar, and water, this sweet and tangy spread is perfect for toast, scones, or even just eaten straight off the spoon.
Lemon marmalade is also incredibly versatile – you can use it in baking, as a glaze for meats or fish, or even mix it into yogurt or oatmeal for a delicious breakfast. And, because it’s made with fresh lemons, it’s packed with Vitamin C and other antioxidants.
So why do we love lemon marmalade? Because it’s delicious, tangy, and versatile – and it’s good for you, too!
How to make Lemon Mermalade
Homemade marmalade needn’t be hard work – this simple method cooks lemons whole to start, saving time and effort
Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork. When the lemons are cool enough to handle, remove from the saucepan.
Measure the cooking liquid – you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount. Halve the lemons and remove the pips – reserving the pips and any lemon juice that oozes out during the process.
Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away. To sterilise your jars, wash them in hot, soapy water, rinse, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them.
Lemon Marmalade: The perfect addition to your breakfast!
Marmalade is a delicious citrus spread that can be enjoyed on toast, in yogurt, or straight off the spoon! Lemon marmalade is a classic flavor, but there are many ways to change it up. Here are a few variations you can try:
- Add some zest! A few tablespoons of orange or grapefruit zest will give your lemon marmalade a beautiful citrusy flavor.
- Spice it up! A pinch of ground cloves or cinnamon will give your marmalade a warm, spicy flavor.
- Get fruity! Mix in some diced strawberries, raspberries, or blueberries for a sweet and tangy treat.
- Make it savory! Add a tablespoon of grated ginger or a teaspoon of mustard seeds for a unique twist on classic lemon marmalade.
- Go crazy with the garnish! Top your marmalade with chopped nuts, shredded coconut, or a drizzle of honey.
No matter how you choose to flavor it, lemon marmalade is sure to be a hit!
How do you make lemon marmalade?
If you’re looking for a delicious way to use up some lemons, why not try making lemon marmalade? This tangy, sweet spread is perfect on toast or scones, and it’s really easy to make at home. Here’s how:
Ingredients:
- 6-8 lemons
- 2 cups sugar
- 1 cup water
- 1/4 cup lemon juice
Directions:
- Start by washing and slicing the lemons. You’ll need about 6-8 lemons to make 2 cups of lemon slices.
- Next, add the lemon slices, sugar, water, and lemon juice to a large pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes.
- After 45 minutes, remove the pot from the heat and let it cool slightly. Then, use a blender or food processor to blend the marmalade until it’s smooth.
- Pour the marmalade into jars and let it cool completely. Once it’s cooled, it’s ready to enjoy!
How do you take the bitterness out of marmalade?
Marmalade is a delicious spread made from citrus fruits, but sometimes it can be a little too bitter for some people’s taste. If you find your marmalade is too bitter for your liking, there are a few things you can do to help take the bitterness out.
One way to reduce the bitterness in marmalade is to add a bit of sweetness to it. This can be done by adding some sugar, honey, or even fruit juice. If you add too much sweetness, though, it will take away from the delicious citrus flavor, so be careful not to overdo it.
Another way to help reduce the bitterness in marmalade is to cook it for a longer period of time. This will help to mellow out the flavors and make the marmalade less bitter.
Finally, if you still find your marmalade to be too bitter, you can try adding a bit of cream or milk to it. This will help to balance out the flavors and make the marmalade more palatable.
If you follow these tips, you should be able to make a delicious, less bitter marmalade that everyone will enjoy.
How do you thicken lemon marmalade?
One way to thicken lemon marmalade is to cook it for a longer period of time. This will cause the water to evaporate and the marmalade to become thicker. Another way to thicken lemon marmalade is to add a thickening agent such as cornstarch or arrowroot powder.
What is the ratio of water to fruit for marmalade?
The ratio of water to fruit for marmalade is 1:1. This means that for every 1 cup of water, you will need 1 cup of fruit. This ratio will ensure that your marmalade is properly preserved and will have the right consistency.
