Lemon Marmalade Recipe

A homemade all-natural 2 ingredient Lemon marmalade.

Based on the french orange marmalade and kumquat marmalade recipe.

It's without artificial pectin.

Jump to:

• 🆚 Marmalade VS Jam VS Jelly
• 🍋 Ingredients
• 🔪 How to make it?
• 🍱 Storing
• 🥣 Uses
• 💭 FAQs
• 📖 Recipe
• 💬 Comments

🆚 Marmalade VS Jam VS Jelly

So what's the difference between a marmalade a jam and jelly?

• marmalade - citrus fruit preserve prepared with the whole fruit, skin and fruit pulp.
• jam - a fruit preserve with just the fruit pulp cooked down until set.
• jelly - fruits are infused in water. That juice is then strained and cooked down with sugar until set.

🍋 Ingredients

You will only need 2 ingredients to make this citrus fruit marmalade from scratch.

US and metric measurements are located in the printable recipe card below.

• lemons - fresh lemons that have not been sprayed with pesticides because the skin is cooked with the pulp. Some countries label them as organic lemons but not every country follows the same laws. So check the labels because you don't want pesticides in your marmalade.
• sugar - any sugar. I just use regular sugar but you can also use brown sugar if you like.

You can use your favorite lemon variety such as lisbon lemon (regular ones), genoa, villafranca, eureka, meyer or bears. It depends if you want a tangy or sweeter lemon preserve.

The fruit and sugar quantity has been fixed. Don't reduce the sugar quantity or else your marmalade won't last very long.

Sugar helps in preserving the marmalade. The point of a fruit preserve is that it lasts for at least 10 months sitting on your pantry shelf.

🔪 How to make it?

This is an overview of how it's done. It will help you get on how it comes together. The recipe is further below in the recipe card.

Step 1

Rinse your lemons well to get rid of impurities, pat them dry.

Cut off ends, slice lemon with the skin on.

Step 2

Add sugar and lemon slices to a large cooking pot and heat up.

Bring to a rolling boil and continue to simmer until the lemon looks translucent and it has cooked down.

Step 3

Blend marmalade to a chunky consistency.

Test if it's set and pour in your clean jars.

Lock with a lid, turn upside down to create a vacuum. Turn back after 10 minutes or so and store.

🍱 Storing

Pour the jam into clean sterilized jars and lids. The lids should be without rust too.

You can sterilize your jars and lids by boiling them in water or by "baking" them in the oven or by using a high heat setting in your dishwasher.

Store your lemon marmalade in a dry and cool place away from direct sunlight.

The marmalade is good for at least 10 months unopened if you followed the setting and cleanliness instructions to the T.

Keep in the fridge once opened.

Note that if you ever reduce the sugar quantity in your marmalade, that it won't store that long. You can do it but you will have to consume your fruit preserve within weeks or even days.

🥣 Uses

I don't use this marmalade the same way I would use my other fruit preserves.

It works really well with savory dishes.

That means I use it as a condiment, like a lingonberry jam with Schnitzel or steaks.

You can serve it also with your charcuterie or cheese board. It has a beautiful lemony aroma and your guests will be talking about it for weeks!

Lemon marmalade is very hard to get in stores or in farmer's markets. So I think it makes a beautiful DIY gift to your family and friends.

💭 FAQs

📖 Recipe