Lemon Marmalade
Servings 3 to 3 1/2 quarts
Ingredients
- 1 kilogram lemons
- 2 kilograms granulated sugar
Instructions
- Chill a saucer in the freezer. You will use this to check the setting point of your jam.
- Wash the lemons and remove the top button which would have been attached to the stalk.
- Put lemons in a large saucepan with 2½ litres water. Bring to boil. Cover and simmer for 2½ hours or until lemon skins are lovely and tender and can be pierced easily with a fork.
- When lemons are cool enough to handle, remove from saucepan and place in bowl. 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.
- Measure the cooking liquid. You will need 1½ litres. If you don’t enough, add water. If you have too much, bring to boil and reduce to required amount.
- Cut lemons in half. Remove and save the pips.
- Cut lemon into slices, as thick or thin as you like. At this point, the peel will be soft and the flesh may be quite soft. Return lemon slices, flesh, and any juices to the pan.
- Put pips in a small piece of muslin and tie with string. Add to the pan. The pips will aid the setting process of the jam.
- Add sugar and bring to boil, stirring until it has completely dissolved. Boil rapidly until setting point is reached, approx. 20 minutes. Test setting point by dropping a little marmalade onto chilled saucer, allowing it to cool for one minute, then pushing gently with your finger. If marmalade crinkles, the setting point is reached. If not, continue to boil and check again in a few minutes.
- Leave to cool for 10-15 minutes, to prevent the lemon shreds sinking to the bottoms of the jars. Remove 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.
- Pour jar into warm sterilized jars. Cover and refrigerate, or process following instructions from National Center for Home Food Preservation.
Notes
Adapted from Lemon marmalade, BBC Good Food.