Lemon Marmalade

We have a Meyer Lemon Tree growing in a very large pot on the edge of our alfresco area. It grows the most fabulous, sweet, thin-skinned lemons. If you need a lemon tree for a pot I can thoroughly recommend this one. It only grows to 4 - 5 metres in height and ours crops very heavily. I make this marmalade from our Meyer lemons.

Lemon Marmalade recipe

 

 

 

 

 

 

 

 

Preparation time: 30 minutes, not counting the standing time
Cooking time: 2 hours
Quantity: 4 - 5 jars

If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients

I kg thinned skinned lemons (about 4)
1 and 1/4 litres boiling water
1.6 kg sugar

 

Method:

Halve the lemons lengthwise and slice very thinly. Aim to have slices 2 mm wide or less. As you slice you need to remove all the seeds. Place the lemon slices in a large heat proof bowl and pour over the boiling water. Stand for 24 hours.

Pour contents of bowl into a large saucepan and bring to the boil. Reduce the heat and cook for one hour without the lid on the pan.

Add the sugar and gently bring back to the boil, stirring as the sugar dissolves. Again, don't place the lid on the pot. Remove any scum if it appears on the surface of the marmalade. Boil for 30 minutes, carefully and occasionally stirring.

Place a teaspoonful of the hot marmalade on a cold saucer. Pop the saucer in the fridge for 10 minutes. After 10 minutes tip the saucer to one side. If the marmalade wrinkles on the surface then it is ready for bottling. If it doesn't wrinkle then boil for a few minutes longer and try again.

Carefully pour into hot jars. Seal whilst hot.

 

Notes:

If you have very thick skinned lemons you may have to remove the yellow skin, slice it very thinly and then discard a heap of the white pith from under the skin. If you throw out a lot of pith you will need to adjust the quantities of sugar and water to keep everything in balance.

Pouring boiling water on the lemons and then standing them for 24 hours softens up the skins.

 

Food Facts:

Lemons originated in China. The Chinese emperors used to like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and fibre. The pectin in lemons has been shown to reduce cholesterol levels. With a spoonful of honey added a hot lemon drink is soothing to those who have colds and sore throats.

 

 

For more great recipes please visit the main Recipes Index