Three Ingredient Lemon Marmalade

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