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    Home » Jams and Marmalade » Three Ingredient Lemon Marmalade

    Three Ingredient Lemon Marmalade

    Published: Sep 5, 2019 · Modified: Oct 23, 2020 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    Three Ingredient Lemon Marmalade. A recipe by It's Not Complicated Recipes.

    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.

    Three Ingredient Lemon Marmalade. A recipe by It's Not Complicated Recipes.

    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.

    Three Ingredient Lemon Marmalade. A recipe by It's Not Complicated Recipes.

    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.

    Three Ingredient Lemon Marmalade. A recipe by It's Not Complicated Recipes.

    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.

    Six jars of Lemon Marmalade on a lemon cloth.

    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
    Holding up a jar of Lemon Marmalade.

    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. A recipe by It's Not Complicated Recipes.
    Three Ingredient Lemon Marmalade. A recipe by It's Not Complicated Recipes.

    Three Ingredient Lemon Marmalade

    This tart, zesty spread provides a much-needed wake-up call in the morning when spread on toast. Set some time aside to make the marmalade and enjoy it in the months to come.  You will enjoy the sense of satisfaction that comes with making your preserves.
    4.92 from 340 votes
    Print Pin Review
    Course: Breakfast, Condiment
    Cuisine: British
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Inactive Time: 12 hours
    Total Time: 13 hours
    Servings: 9 250 ml Jars
    Calories: 790kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Equipment

    • 9 x 250ml Jars

    Ingredients

    • 500 g (17.5 ounces) lemons See Notes 1 & 2
    • 6 cups (1.5 litre) water
    • 8 cups (1.8kg) sugar

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    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. (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.

    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 6
      Remove 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. To stir, use a long-handled wooden spoon. Metal will become dangerously hot.
    6. Boiling time depends on several factors, the width of your saucepan and the heat at which the fruit is boiled.
    7. The Marmalade will be shelf stable for approximately 12 months.
    8. 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.
    9. 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.
    10. 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:

    Calories: 790kcal | Carbohydrates: 205g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 81mg | Fiber: 2g | Sugar: 201g | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    10311 shares

    Reader Interactions

    Comments

    1. Suffused

      March 15, 2023 at 1:22 am

      Wow. Just wow. I water bath canned this and it took about five days for the flavor to develop. My batch turned out with all the lemon flavor and none of the tartness.

      Reply
      • Alexandra Cook

        March 15, 2023 at 3:15 pm

        I am delighted to hear that you are enjoying the Lemon Marmalade. Thank you for taking the time to let me know. 🙂

        Reply
    2. Stephanie

      February 26, 2023 at 2:32 am

      I am cooling this right now. Thank you for the easy recipe– looks awesome. I was gifted some lemons, and marmalade seemed like it might be difficult but this was super user-friendly and the marmalade looks yummy.

      Reply
      • Alexandra Cook

        February 26, 2023 at 6:38 am

        Thanks, Stephanie!
        I hope you’ll enjoy it very much 🙂 Pleased you found the recipe user-friendly – thanks for the great feedback!

        Reply
    3. Nora

      February 24, 2023 at 6:36 am

      5 stars
      This lemon marmalade is simply divine!

      Reply
      • Alexandra Cook

        February 24, 2023 at 9:09 pm

        Thank you so much, Nora! So happy you enjoyed it!

        Reply
    4. Katie

      February 12, 2023 at 6:50 am

      5 stars
      I hadn’t tried lemon marmalade but I loved the orange version, so gave this a go. It is so delicious. Thanks for the recipe.

      xo

      Reply
      • Alexandra

        February 12, 2023 at 9:42 am

        Hi Katie!
        Thanks so much for taking the time to leave a comment – enjoy your marmalade!

        Reply
    5. Deb

      February 01, 2023 at 4:38 pm

      5 stars
      I’ve made orange marmalade before but wanted to try lemon and found this to be such a great recipe. Thanks it was soo good.

      Reply
      • Alexandra

        February 01, 2023 at 5:14 pm

        So happy to hear this, Deb!
        Thanks so much for taking the time to let me know 🙂

        Reply
    6. Mario

      January 05, 2023 at 2:54 pm

      5 stars
      Simple delicious and deliciously simple!

      Reply
      • Alexandra

        January 06, 2023 at 10:07 am

        Thank you, Mario!
        Happy you enjoyed the marmalade 🙂

        Reply
    7. Deborah

      December 10, 2022 at 1:55 am

      Is this shelf stable without water bathing it?

      Reply
      • Alexandra

        December 10, 2022 at 2:27 pm

        Hi Deborah,
        You certainly can process it in a water bath if you prefer.
        That being said, this recipe will be shelf-stable for 12 months if you follow our instructions.
        Let me know if you give the marmalade a try!
        Kind regards, Alex

        Reply
    8. Tiffany

      November 23, 2022 at 11:43 pm

      Hi Alex. Absolutely love this recipe! It was the first time I’d attempted marmalade & it was so easy!
      I was wondering if this same recipe could be adapted to make Orange marmalade?
      Blessings!

      Reply
      • Alexandra

        November 24, 2022 at 11:14 am

        Hi Tiffany!
        So happy to hear that you enjoyed the marmalade! I haven’t published our orange marmalade recipe on the blog yet, but here’s what we do:
        Ingredients:
        500 g orange (after trimming) – I used Navel oranges
        6 cups water
        60 ml lemon juice
        1 kg granulated sugar
        Method:
        Trim off the thick, pithy ends of the oranges.
        Cut in quarters, remove the central pith, slice the orange as thinly as possible.
        Add the fruit and water to a large bowl and soak overnight.
        Add orange, soaking water and lemon juice to a large, wide saucepan.
        Over med-high heat, bring to a boil and boil until the fruit is cooked and feels tender, about 15 minutes.
        Lower the heat and add the sugar. Stir occasionally until the sugar completely dissolves.
        The jam froths up a great deal.
        Increase the heat and stir occasionally until the jam reaches setting point. This took about 30 minutes but will vary depending on the size of the saucepan and the amount of heat.
        When setting point is reached, set the jam aside for about 10 minutes. Ladle into hot, sterilised jars.
        It made 6 x 260 ml jars.
        Please refer to the Lemon Marmalade for information on sterilising jars and other helpful tips, etc.
        I hope this helps.
        Kind regards, Alex

        Reply
        • Khui

          December 12, 2022 at 4:20 pm

          Hi Alex, can one use jam sugar for the orange marmalade recipe?

        • Alexandra

          December 12, 2022 at 4:28 pm

          Hi Khui,
          I prefer not to use jam sugar as it has added pectin, which isn’t required for our recipes.
          Regular granulated sugar is ideal.
          Many thanks, Alex

      • Lisa Ostermiller

        December 06, 2022 at 1:07 am

        Hi, I’ve tried this and love the results! I saved the rinds and have a LOT of rinds that have been boiled in my freezer. Can I use them to make marmalade? Do I add lemon juice? Can I add a few cranberries into the marmalade for a colorful holiday accent? Or will it just become pink?

        Reply
        • Alexandra

          December 06, 2022 at 5:27 pm

          Hi Lisa, I cannot recommend making marmalade with lemon rind which has already been boiled. After lemon rinds have been boiled, a great deal of their pectin content will have been removed, and this will affect the ability of the marmalade to set. Also, I have never tried using cranberries in the marmalade so I’m not sure how they would react. Best wishes, Alex 🙂

    9. Jeannette

      September 28, 2022 at 9:53 pm

      I love this Lemon marmalade recipe! It was the first and only marmalade that I have made and the instructions were easy and clear to follow.
      I’ve now made it 3 times – it’s delicious every time and my friends and family who have been gifted a jar agree wholeheartedly!

      Reply
      • Alexandra

        October 03, 2022 at 6:38 pm

        Hi Jeannette, thank you so much for your fantastic feedback on the Lemon Marmalade. I am delighted to hear that you have made it 3 times and that your gifts to friends and family have been enjoyed. I appreciate that you took the time to let me know. 🙂

        Reply
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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

    Welcome to It’s Not Complicated Recipes!

    My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. learn more about me here →

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