Lemon Marmalade has always been a favourite with my parents, my father in particular. He has been without his homemade breakfast condiment for a few weeks now and has politely let us know that a jar of shop-bought marmalade is not on his agenda.
As fortune would have it, a friend presented me with some beautiful, homegrown lemons and I have set to work. This is a classic method of making marmalade. It requires just three ingredients, and one of them is water. That is all that you need to make this fresh-flavoured condiment.
If you think that making marmalade is difficult, I want to assure you that it is easier than you may think. Although there is a great deal of science involved, it just requires that you follow a few simple steps.
Let me tell you a little about Marmalade:
Marmalade is a favoured preserve on many breakfast tables. It’s easy to appreciate that this zesty, tangy preserve is a great way to start the day.
Marmalade is only made from citrus fruits, unlike jam, which can be made from any variety of fruit. Moreover, citrus fruits are rich in naturally occurring pectin. High amounts of pectin and acid, such as in citrus, help the marmalade to set, making it ideal for preserving. As such, it is not necessary to buy special jam-setting sugar.
I regard homemade jams and spreads as luxury items. It’s not that they are expensive to make, especially when the fruit is a gift, but there is an investment of time. However, having jars of marmalade that you have made yourself is tremendously satisfying.
The flavours are bright and clear and remember, there are just three ingredients. Compare that with the labels of some commercial varieties which often have a large range of additives.
Ingredients in my Three Ingredient Lemon Marmalade:
Lemons:
Given that we will be using the entire fruit, it is preferable to use home-grown or organic lemons. Commercially produced lemons generally have a wax coating and may have been sprayed.
Sugar:
I use regular, granulated sugar. It is a large amount of sugar but it does much more than sweeten the marmalade. Its main function is to combine with the pectin and fruit acids to form a gel. In addition, it acts as a preservative that inhibits the growth of mould.
I don’t recommend reducing the amount of sugar as it may interfere with the setting and preservation.
Water:
I have used filtered water but regular tap water is also fine.
How to make Three Ingredient Lemon Marmalade:
Making the marmalade is a two-day process. On the first day, you slice the lemons very finely and put them into a large bowl with water to soak overnight. Soaking the fruit serves two purposes.
Firstly, it softens the peel and secondly, it helps release the pectin required for setting the jam. On day two you cook the fruit and add the sugar.
When setting point is reached, as outlined in the recipe instructions, I remove the saucepan from the heat and set it aside for 10 minutes. This will help the fruit to settle and evenly distribute when poured into the jars.
Without settling, the fruit will rise to the top of the marmalade. And finally, ladle it into jars and smile with satisfaction at the result.
Tips for success:
You will not need any special equipment to make this recipe. However, a large saucepan is essential. When you add the sugar, it foams up enormously. Without a very large saucepan, there is the risk of it boiling over.
Your jars and their lids must be sterilised. I do this by heating them in the oven as outlined in the recipe.
As we are using the whole fruit, it is best to use organic or home-grown fruit. However, if you are only able to access commercially grown lemons, they need to be thoroughly cleaned.
Always use fruit which is in good condition and ideally some which are slightly under-ripe as they will contain more pectin. Bruised or damaged fruit may spoil the jam, causing it to deteriorate quickly.
It is important to cook the peel until it is tender before you add the sugar. Once you add the sugar the peel will no longer soften. After adding the sugar it is necessary to completely dissolve it before bringing the mixture back to the boil.
I find it best to check for setting point by checking a small amount of marmalade on a chilled plate. I use the “wrinkle” test, as detailed in the recipe. After reaching setting point, set the marmalade aside for 10 minutes to allow the fruit to settle.
Ladle the marmalade into hot jars to avoid the glass breaking.
Other uses for these ingredients:
We love lemons, and some of our other favourite ways to use them are:
- Individual Lemon Curd Meringues
- Classic Lemon Curd
- Gluten-Free Lemon Madeleines
- Belgian Lemon Tea Cake
- Quick and Easy Lemon Ice Cream
More delicious condiments and edible gift ideas:
- Apricot Jam
- Fresh Peach Chutney
- Easy Plum Jam
- Classic Lemon Curd
- Dill Pickled Cucumbers
- Sweet Chilli Sauce
- Balsamic Glaze
- Preserved Chillies in Oil
When it comes to using the Lemon Marmalade:
First and foremost, this bright and zesty condiment with the zingy flavour of lemon is a great wake-up call, perfect when slathered on your morning toast.
However, there are other ways in which to use it:
- A sticky glaze for chicken drumsticks;
- Make a sauce for pork tenderloin;
- Glaze a Christmas ham;
- Make crostini with goat cheese and prosciutto;
- Bake a lemon cake and make a glaze with the marmalade;
- Serve with Coconut Scones by A Baking Journey.
This refreshing condiment highlights the bright, tangy flavours of lemon. Although it is an ideal toast topping there are other ways in which to enjoy this condiment.
When you try it you will realise that there is no comparison between homemade marmalade and the commercially produced varieties.
Do let me know in the comments below when you have tried this delicious recipe.
Alex xx
Three Ingredient Lemon Marmalade
Equipment
- 9 x 250ml Jars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 g (17.5 ounces) lemons See Notes 1 & 2
- 6 cups (1.5 litre) water
- 8 cups (1.8kg) sugar
Instructions
Please Read First:
- Preserve making is quite simple, but we do recommend reading the recipe through first and following these tips:– weigh your ingredients for accuracy.– do not double the recipe or alter the quantities.– use a very large saucepan as the marmalade needs to rapidly boil and will foam up and you don’t want it to overflow.– ensure the marmalade reaches setting point. Keep in mind the marmalade will be very liquid while hot. Do not over boil as you will risk burning the marmalade.– allow 24-48 hours once jarred for the pectin to activate and the marmalade to set properly.– if after this time your marmalade hasn’t set, it likely wasn’t cooked for long enough initially. In this case, add the marmalade back to a clean saucepan with the juice of a fresh lemon. Bring back to the boil and start testing after 5 minutes of rapid boiling.
To sterilise the jars:
- Preheat the oven to 130 Degrees C (270F).Use glass jars with an airtight, metal lid. Wash them either in the dishwasher or by hand in hot soapy water, and rinse well. Check that the metal lids do not have rubber inserts. If they do, allow them to air dry.(See Note 9)
- Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with marmalade.
For the Lemon Marmalade:
- Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.
- Thoroughly wash the lemons. Remove each end of the lemons and cut the lemons into quarters lengthways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
- Place the lemon slices in a non-reactive bowl. See Note 3. Add 6 cups of water, cover the bowl and leave the lemons to stand overnight.
- The following day, place the lemons and water into a large, non-reactive saucepan. – See Note 4.
- Over medium-high heat, bring the fruit and water to the boil. Boil for approximately 15 minutes or until the lemon peel is tender, stirring occasionally with a long-handled wooden spoon. – See Note 5. The time may vary slightly depending on the variety of lemon and the thickness of the slices.
- Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stir occasionally and skim to remove any foam. Continue to stir until the marmalade reaches setting point, about 20 minutes. – See Note 6Remove from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
- To test for setting point, I use the “wrinkle” test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles it means setting point has been reached. Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. It will still be liquid at this point, and will set as it cools.
- Take the mixture off the heat and let the marmalade stand for about 10 minutes. This will help evenly distribute the fruit throughout the jars.
- Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby. Put lids on jars immediately, and seal well – being careful to use a cloth or oven gloves to handle the jars/lids.
Video
Notes
- The weight of the lemons, before trimming the ends and removing the seeds, was 530 gm/1.2 lbs. We use Eureka or Lisbon lemons for this recipe.
- As the peel is such an important part of the marmalade, I like to use organic or home-grown lemons. Commercially produced lemons generally have a wax coating and may have been sprayed. If this is all that you can obtain, you can clean the lemons by placing them in a colander and pouring over freshly boiled water. Then, scrub them gently with a nail brush while holding them under cold running water.
- Non-reactive bowls and saucepans are stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron bowls or pans are reactive. Acidic foods, such as lemons, may discolour and take on a metallic taste if these are used.
- A large saucepan is essential. When you add the sugar, it foams up enormously. Without a very large saucepan, there is the risk of it boiling over.
- To stir, use a long-handled wooden spoon. Metal will become dangerously hot.
- Boiling time depends on several factors, the width of your saucepan and the heat at which the fruit is boiled.
- The Marmalade will be shelf stable for approximately 12 months.
- Your marmalade will be very liquid when you add it to the jars so please don’t be concerned. It will continue to thicken as it cools. Leave it for 24-48 hours and then check again. If it is still runny, you can re-boil the marmalade. Empty the contents of the jars back into the saucepan and bring to a boil. To increase the pectin and help the marmalade to set, you can add the juice of half a lemon. Boil for a few minutes and test again.However, if the marmalade was initially boiled too long, it can still result in it not setting as the pectin may have been damaged.
- Properly sterilising your jars is an essential process to remove bacteria which could cause your preserves to spoil. I prefer to sterilise jars in the oven. To do this, preheat your oven to 130 Degrees C (270F). Use glass jars with an airtight, metal lid. If recycling jars, ensure that the jars do not have cracks or chips and the lids are in good condition. Discard any lids that are pitted or rusted. Wash the jars and lids either in the dishwasher or by hand in hot soapy water, and rinse well. Do not dry them with a tea towel. Place upright jars and lids on a baking tray. If you are using kilner jars with rubber seals, be sure to remove the seals before placing the jars in the oven. The dry heat of the oven would damage the seals. Boil the seals separately in a saucepan for about 10 minutes. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mits or jar tongs to remove the jars. Do not place them on a cold surface as they may shatter. I place mine on a wooden chopping board which I cover with a tea towel. Always sterilise a few more jars than you think you will need. It is better to have too many jars than not enough.
- Please note, the nutritional information is based on one 250ml jar. Please take this into account, as you most likely won’t be consuming a whole jar in one sitting. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Emory Martin
nice recipe- esp. the NOTES
Our little Meyer lemon bush produced 20 lemons this year after several predecessor plants did not make it through the Texas summer. I’ve never even had lemon marmalade before, but I really like orange marmalade especially the tart stuff. So this turned out really well. I did buy a stainless steel pot so that I could be confident cooking it in a nonreactive vessel. I noticed that I was able to get the batch to 220°F pretty quickly-
Less than 10 minutes. I used an induction plate to heat the marmalade and I think the stainless steel pot and the induction plate are a happy combination. I also plan to simply freeze this once it sets, we’re big on freezer jam in my family, and this avoids the shelflife and sterilizing techniques “debate”. The non-water bath method is likely the old pioneer reliable method and modern food scientists love the waterbath method, but frankly, I don’t think a high sugar product like this is really at risk for contamination. My wife recommends you include instructions on how to mop the kitchen floor after preparing this!
Alexandra Cook
Thank you so much for giving our recipe a try! 🙂
I am happy that it turned out well for you.
As for the floor..! Oh, I do completely understand. I have just been down giving mine a scrub.
I have been making four batches for new recipes to publish – regular orange, seville orange, blood orange and lime. They’re all made and photographed and will be published on the blog soon. But a little spill here and then can occur definitely!
Thanks again for your comment and enjoy your marmalade 🙂
Alex xo
Jeff
I haven’t tried the recipe yet. It looks great. The question I have is, is it necessary to seal the jar as one would in canning food to insure shelf life?
Alexandra Cook
Hello Jeff,
Thank you for reaching out 🙂
For the jars, I follow the method that my great grandma used – the hot sterilised jars and the hot marmalade with the lids put on immediately cause a vacuum to form a seal as they cool. As the marmalade has just been vigorously boiled, we don’t boil it again in a water bath. The jars are shelf-stable for 12 months, and only need to be refrigerated once they have been open.
This is a method most commonly used in Australia/UK, although I am aware that in the USA/Canada water bath canning is the more popular method.
If you prefer to water bath, you certainly can, and you can find more information here.
Please feel free to reach out with any questions and I hope you’ll enjoy making the marmalade 🙂
Alex
Dana
I made this today and it was great. I have never left a review before but this one deserves it. used Mayer lemons. I got 10 ,250gm jars and 1 350gm plus small ramekin. it set beautifully and tastes like lemonade only solid. thanks for posting this as my lemon tree always out does itself and now I know what to do with some of them. Have a picture but can’t find a way to attach it. Thanks again!
Alexandra Cook
Hello Dana,
Thank you so much for your lovely review!
If you have an Instagram or Facebook account, feel free to send me a picture on there – I’d love to see it! 🙂
Alex xo
Joanna Todd
loved this recipe. Can you make it with limes instead?
Alexandra Cook
Great to hear, Joanna! 🙂
I have actually just started writing up the recipe for Lime Marmalade and hope to have it published within a week.
It does use a slightly different ratio to this recipe.
Alex xo
Joanna Todd
I came across some very cheap limes so took the chance using the same recipe and quantities. I also tried boiling before leaving overnight then just warming through slightly before adding sugar. This worked out well for both of them. I am really enjoying your easy recipes.
Alexandra Cook
Hi Joanna,
I am so happy it worked out for you 🙂
I’ll actually be publishing my lime recipe in the next week or so. It is slightly different, but you may wish to try that once it is published too 🙂
So happy you’re enjoying the recipes. Alex xo
Karolina
Very easy to follow! I did modify it a bit, as it seemed at first like there was too much water…So I got a bit nervous and ladled some out before adding sugar (I even had more lemon than asked for). For anyone else who is curious, I did:
22 oz lemons (4 small/medium lemons)
5 cups water
4 cups sugar
After adding the sugar, I boiled 30 minutes but it still seemed a bit watery and I could not get it to reach 220F, so I went to about 45 minutes. I didn’t want to over-boil it so that’s where I stopped.
It seemed watery after pouring into the jars, but now a few hours later, it is setting beautifully!
I think I could do with even less sugar, but I prefer a very tart flavor.
It wasn’t until later that I read Alex’s comment that lemon has lots of pectin and should set without issues. I think it would have worked regardless of my modification. Thank you for this very simple recipe!
Alexandra Cook
Hello Karolina,
Thank you so much for sharing your detailed feedback 🙂
It can certainly seem a bit concerning when it is so watery when hot, but yes, it will set beautifully afterwards.
I find that the flavour develops after a few days and you may find that the sweetness mellows a little.
Enjoy your marmalade!
Alex xo
Asta
Heya, just checking does the lemons need to sit overnight completly or is there a time frame that I may be able to speed up the process? Thanks for your time! 🧡
Alexandra Cook
Hello Asta,
We do like to soak them overnight as this helps to soften up the peels which then means they don’t require as much cooking, and it also releases the pectin into the water.
It is essential that the peels are soft prior to the sugar being added for the recipe to be successful.
This being said, a reader on our Grapefruit Marmalade recipe recently didn’t soak them overnight, and she just simmered the fruit for longer before adding the sugar.
I’d soak them for as many hours as you can, as the more time you need to cook the peel, the less vibrant the finished product will be.
Hope that helps! Alex xo
Joanna Todd
loved this recipe. Can you make it with limes instead?
Julia
Hello Alexandra,
I made your lemon jam for the second time today. My first batch went quickly and the family enjoyed it very much.
Today, I added some ground ginger, as I love that combination. It tastes lovely, although it did alter the color somewhat. I see some people tried with fresh ginger and I think that will be my next test. Thank you for the recipe.
With best regards, Julia
Alexandra Cook
Hi Julia,
So happy to hear you and your family enjoy this recipe.
The ginger is a wonderful addition! Definitely give it a try with the fresh – it does add a really lovely depth of flavour.
Appreciate your comment! Alex xo
Jill Hardy
My first attempt was a huge fail. Followed the recipe to the letter, except that I doubled the quantities as my lemon tree is loaded with fruit. Ended up with far too much fluid and it didn’t set. Very disappointed and a waste of time and sugar.
Alexandra Cook
Hi Jill,
We do not recommend doubling the recipe, and only recommend making the recipe as written.
Doubling the recipe completely throws out the timings and can result in issues like this, as it won’t set in the time we have allocated. Because it has to be cooked for longer, it will also reduce the vibrant lemon flavour.
However, you may still be able to save it. I’d recommend splitting the batches into two pots and adding the juice of a fresh lemon to each pot. This will allow an even rapid boil and the additional lemon juice will help to boost the pectin levels.
Bring back to the boil and start testing for setting point after five minutes.
Please let me know how you get on. Kind regards, Alex
Jill Hardy
Thank you so much for the prompt reply. I’ll give your suggestion a go. Be a pity to waste it.
Alexandra Cook
Absolutely, Jane. Here to help 🙂
I am confident you’ll have success and that it just needed longer to reach setting point.
Just keep in mind it will still be liquid while it is hot. 🙂 Reach out with any questions, any time!
Alex xo
Jill Hardy
I tried your suggestion, dividing the mix and adding lemon juice, reboiling. unfortunately made no difference. So have 10 jars of very runny marmalade; very disappointing. Ah well…
Alexandra Cook
Hi Jane,
How long have the jars been standing for since being reboiled? Keep in mind that pectin can take 24-48 hours to set completely, so I’d see how the jars are after this time.
A few more questions:
Is it reaching setting point, and are you using the cold plate test and/or thermometer?
And when you doubled the recipe, did you double the sugar too?
Lastly, it is worth mentioning that this is a soft set marmalade, compared to a commercial variety. Have a look at the video in the recipe card for how it should look.
I can’t really think of anything else to suggest – unfortunately, this is an issue that tends to occur with scaling up marmalade/jam recipes.
In general, if a double batch is to be made, it is better to just do two batches in two separate pots to avoid any issues.
Alex xo
Jill Hardy
It has been more than 48 hours since the jars were filled. I used a thermometer to check the temperature and it went over 104.5C; didn’t use the cold saucer idea. And yes, I doubled the amount of sugar. Next time I’ll just make 2 separate batches, no more doubling the recipe! In the meantime…take 3! I bought a packet of jamsetta and will try one more time.
I should have watched the video before I began the whole process because I do prefer a thicker marmalade. Thanks for your help and advice, Alex (and my name is Jill, not Jane 😉)
Alexandra Cook
Firstly, Jill, I am so sorry for calling you Jane!!
For the future, I’d give the cold saucer idea a try too – just incase the thermometer was playing up etc.
Hopefully the jamsetta does the trick on this occasion – fingers crossed!!
A reader recently did mention cooking it for a bit longer to get a thicker marmalade (the comment below yours.)
This isn’t something I have personally done before (I am the fifth generation to use the same recipe, so not sure I could change it at this stage ;))
Also, the risk with that is the peel can get bit chewy/tough if cooked for too long and overcooking can destroy pectin.
Using pectin is again something I haven’t done, but this will definitely help with a thicker texture if that’s your preference.
Thanks so much, Alex 🙂
Lisa Lee
Love your detailed instructions and tips. Used my homegrown lemons and cooked slightly longer as I prefer thicker consistency. Tasted exactly like store bought if not better! Thank you!!
Alexandra Cook
Hi Lisa!
Thank you so much 🙂 Really happy you are enjoying the taste of the marmalade and appreciate you taking the time to share your feedback.
Alex xo
Jane
This was the old fashioned recipe my mum made and I couldn’t find. Thankyou! Perfect lemon marmalade. Except I didn’t remove the pips which are suspended in the jars. Any tips for next time??
Many thanks.
Alexandra Cook
Hi Jane,
Thank you so much for your lovely comment – how special to hear it reminds you of your Mum’s recipe!
For next time, I remove the pips when I am slicing the lemons 🙂
Thanks so much! Alex xo
Keith
i love the recipe, and used my own lemons from my tree in Spain. However, ive left it a day now, and although its not runny, its nothing like as thick as supermarket Marmalade. It looks more like your video. is this OK? its the first time ive attempted making this so dont really know what to expect.
Alexandra Cook
Hello Keith,
How lovely to have your own tree 🙂
Our recipe is definitely more of a soft set compared to commercial varieties.
Assuming it reached correct setting point, it is absolutely okay. That being said, if you did prefer a thicker marmalade, you could reboil it with the juice of a fresh lemon – you’d just want to bring it back to the boil again and start checking after a couple of minutes, so as to not overcook it.
I’d wait another day, however – I like to leave the jars for 48 hours to be sure.
I am so happy to hear you love the recipe. Please reach out with any questions.
Many thanks, Alex
Keith
thank you. i tried it yesterday and it is delicious x
Alexandra Cook
So happy to hear this, Keith 🙂 Alex xo
Claudia
Super easy and very delicious. Perfect balance of flavour. Thank you!
Alexandra Cook
Thank you, Claudia 🙂
I am really happy you enjoyed this recipe! Alex xo
Janric
How much water do you soak lemons in overnight and do you then put
all of it in saucepan to make marmalade. First time in making Lemon marmalade. Thank you.
Alexandra Cook
Hello Janric,
You can find the full recipe for the marmalade in the recipe card. We use 6 cups of water, and yes all the water is put in the saucepan.
We have lots of tips and troubleshooting in both the recipe and the post – have a read through to familiarise yourself prior to getting started and you’ll have great success making the marmalade 🙂
Reach out with any questions and let me know how you get on. Kind regards, Alex
Erin
This marmalade came out great! I love how simple it is to make.
Alexandra Cook
Thank you so much, Erin 🙂
Alex xo