We made the easiest lemon marmalade recipe imaginable whilst on holiday in Austria. We had beautiful fresh lemons from Sicily and couldn’t resist making the marmalade. Normally, I am not a great fan of marmalade, as find it a little too bitter, but these Sicilian lemons where simply gorgeous and make a great marmalade. It is super easy to make too!
Ingredients (for approx 6 medium jars of lemon marmalade):
- 2kgs of fresh Sicilian lemons
- 1.5kg of sugar OR pectin jam making sugar (see below)
- a little water
Lemons have a pectin content, so you CAN make the lemon marmalade with ordinary sugar if you want. But it will be a slightly runnier consistency. It is still delicious and just a matter of preference. If you like it “thicker”, do get the special jam making sugar.
The thing about jam and marmalade making, is that to get the “perfect” consistency is quite tricky. This puts many people off making jam or marmalade in the first place. However, if you are less concerned with the consistency and more with the flavour and the fact that it is fresh and home made, forget about the consistency, don’t worry about perfection, but enjoy the jam making for what it is. And a runny jam is still pretty delicious!
1. Wash your lemons thoroughly.
2. Squeeze the lemon juice into a bowl.
3. Chop the as thinly and finely as possible.
4. Add the chopped lemon to the bowl, pat down and add a little water to make sure it is all covered.
5. Leave overnight to soften the lemon.
6. Put the lemons and all the sugar in a big pan and bring to the boil.
7. Let boil for about 30min, stirring continuously.
8. Meanwhile sterilise your jam jars in the oven.
10. Pour your jam into the hot jars. Seal and let cool down.