Homemade Lemon Marmalade
A simple three-ingredient lemon marmalade that requires patience but yields a rewarding preserve.
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Instructions
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Start boiling water for a water bath canner.
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Peel the yellow zest from lemons, cut into 1x1/8-inch pieces, then remove all white pith from the fruit and slice 1/4-inch thick.
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Combine lemon peel, sliced fruit, and water in a 5-quart non-aluminum pot, cover, and refrigerate for 3-4 hours.
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Bring the lemon mixture to a boil over high heat, stirring often.
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Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the lemon is soft.
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Stir in sugar over medium-high heat until dissolved. Bring to a gentle boil, then continue boiling uncovered for 45-60 minutes, stirring frequently, until thickened and reaching 220 F on a candy thermometer.
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Prepare 3 (1-pint) canning jars. Fill hot jars with marmalade, leaving 1/4-inch headspace. Clean rims, then seal with lids and bands.
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Process jars in a boiling water bath for 15 minutes.
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Cool jars on a wire rack, then label and store.