Lemon Marmalade

  • 4 large lemons (or 8 small lemons)
  • 5 cups water
  • 3 cups granulated sugar

Wash the lemons and slice off enough of the ends that you can see the juicy membrane within. Discard the ends.

On a cutting board with a groove that can catch the juice, cut the lemons into quarters, lengthwise. Thinly slice the lemon quarters, removing and discarding the seeds as you slice.

Scrape the lemon slices and all of the juice into a large saucepan.

Add the water to the lemons, and bring the mixture to a boil over medium-high heat. Reduce the heat to medium or medium-low and boil at a steady boil, covered, for 30 minutes.

Add the sugar and bring the mixture to a boil again. Reduce the heat and let the lemons simmer steadily, uncovered, for 60-90 minutes, until soft and sweet.

Ladle the marmalade into clean glass jars. If using immediately, keep in the refrigerator and use within 1 month. This marmalade can also be frozen in the jars for later use. Be sure to leave ¼ inch headspace at the top of the jars to allow for expansion in the freezer.

  • Yields: 5 pints of marmalade
  • Preparation Time: About 2 hours
Related Articles: