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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 500 g (17.5 ounces) lemons See Notes 1 & 2
- 6 cups (1.5 litre) water
- 8 cups (1.8kg) sugar
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 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.
Monica
Hi Alex,
I wonder if you could share have the quantity as I don’t have enough friends to share such a large quantity with
Thank you for helping
Alexandra Cook
Hello Monica,
I haven’t personally tried halving the recipe before, but many other readers have.
Just be aware that it may take a few minutes less to cook.
Let me know how you get on 🙂 Alex xo
Pauline
Your recipe sounds delicious. Can a food processor to slice the lemons?
Alexandra Cook
Hi Pauline,
This is not something we have ever tried doing, but some readers have.
One did mention that it did alter the texture though, as the fruit was more like a “pulp” due to the food processor breaking down the lemon too much.
As such, it isn’t necessarily something I would recommend, but this depends on your food processor. Hope that helps!
Thanks, Alex
Julia
I truly enjoyed this recipe because it was simple and easy. The Marmalade did not set up as firm as I would have liked it to, I measured the lemons by grams and I used a candy thermometer to make sure I hit the set point temperature of 220 F. I did the wrinkle test by looking at myself in the mirror JUST KIDDING 😂 I really didn’t do the wrinkle test at all. it also looks as if there was not enough lemons in the marmalade. My question to you is can I add more lemons to this recipe when I try making it again? The batch I have already made is wonderful over vanilla ice cream so I have no interest in trying to fix it. Thank you for sharing this recipe
Alexandra Cook
Hi Julia 🙂
I did have a giggle at the wrinkle test comment!! 🙂
You can certainly add some more lemon if you like.
This is a soft set marmalade, and not thick like a commercial variety, but adding more lemon will help to thicken it a bit more.
You could try the wrinkle test next time too – I usually do both that and the thermometer to be sure.
I appreciate you taking the time to comment and you put a smile on my face! Alex xo
Julia
Hi Alex, I had to write you again to tell you I made it again 🍋 and BINGO it turned out just the way I wanted it too, as I had mentioned before I would have liked more LEMONS and for it to have more of a firm set up. I would love to share what I did. I used 800 grams of lemon ( of course measured before I trimmed ends ) I use the same amount of sugar and water, once I hit my 220 degree setting point I kept that at a boiling point that I could not stir down for 1 minute, then removed it from the heat, I did the wrinkle test (this time the proper way😂 ) and it still seemed a little thin so I returned it back to the heat and reached my 220 degree Fahrenheit for 1 min longer, redid the wrinkle test and there it was perfect to my liking. Thanks again for sharing this recipe, it will be one I will be adding to my canning recipes that will be passed down to my daughter’s and grandchildren.
Alexandra Cook
Hi Julia,
Thanks so much for letting me know how you got on 🙂
So pleased to hear that you got it to where you would like, and honoured to be a part of the recipes you’ll be passing down to generations to come.
Alex xo
Anne
First time trying to make anything like this. All the jars didn’t seal properly, so I’ll keep them in the fridge and figure out a way to use them within a month! I’m sure it was newbie mistakes. Tasted it and the flavor is wonderful. Thanks!
Alexandra Cook
Hello Anne! 🙂
I am so happy that you gave this recipe a try. I’ll send you an email too, to make sure you see my response, but you could also try freezing a couple of jars too. The thing to keep in mind here is that the marmalade will expand in the freezer, so if the jars are full, you’ll need to remove a little bit before freezing. I usually keep for 3-6 months.
I’d also be curious about the kind of jars you’re using, if none of them sealed properly.
I hope that helps! Thanks, Alex xo
Georgia
Big fan of this recipe and look forward to trying more!
Alexandra Cook
Thank you, Georgia! 🙂 I look forward to seeing what you try next!
Alex xo
Beth Judd
If I use Meyers lemons do I need to soak over night? They have such a thin skin.
Alexandra Cook
Hi Beth,
We still soak them as per the recipe.
My Great Aunt used to always exclusively use Meyer lemons from her tree – you may just find the cooking time takes a few minutes less, but otherwise you can follow the recipe as written 🙂
Thanks! Alex
Prem
thank you very much for your response.
I had 420g lemons this time and got 5 (250ml) jars full.
a major difference is that I use brown sugar. because its sweeter than the white I reduce the amount. this time I used 1400g instead if 1500g. I did slice the lemons very thin this time. it took almost 45 min +for the mixture to start thickening.
I did overcook once and it became like toffee. had to add water each time a day before, so I cld use it.
however, thank you, its always been very tasty marmalade.
Alexandra Cook
Hello Prem,
Thanks for getting back to me!
Whilst the reduction of quantity of ingredients will certainly mean you’ll end up with less marmalade, I believe the main reason here is heating the mixture for longer. You mention that it took 45 mins for it to start thickening – we are acutally not looking for the mixture to thicken whilst it is on the stove. We are just looking to take it to setting point, and it will actually still be very liquid when you put it into jars, and can take 24-48 hours to thicken as it cools and the pectin sets. See Note 8 of the recipe card.
I am glad you are still finding the marmalade tasty, but perhaps try cooking it for a little less next time, and you’ll produce more jars with an ideal soft set texture.
Are you able to try it with white sugar too? Although I am a big fan of brown sugar is baking, the strong taste can dominate the fruit flavour in preserves, and the white sugar will produce a brighter lemon flavour.
Hope that helps!
Thanks, Alex 🙂
Nicole
I am very excited to make this, I have been gifted a dozen or so lemons from a co-workers tree. I will be making this tomorrow. I have never made marmalade or jam of any kind. I will be using mason jars, do you not seal the jars? I ask because there is no mention in your recipe and I don’t want to ruin the marmalade by boiling it for another 10 mins to seal the jars. If you don’t seal them that way, how long will it last and does it need to be refrigerated? Please advise!
Alexandra Cook
Hello Nicole!
I hope you will enjoy this recipe 🙂 It is one of my favourites!
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 kind find more information here.
I hope you’ll enjoy your first time making a preserve – please feel free to reach out with any questions!
Alex xo
Chitkala
Made lemon marmalade using this recipe and lemons from my own organic farm . The result was super . Thank you so much for your recipe and the accompanying tips and suggestions . My friends and family have become your fans , and mine too !!
Alexandra Cook
Hello Chitkala,
Thank you so much for your lovely comment! It is great to hear that you enjoyed this recipe 🙂
I hope you will all find many more recipes to try on our blog. Alex xo
Brian T
First time making marmalade and a huge success. I’m using lemons from my neighbours tree and will gift them some jars.
Thank you for the recipe.
Alexandra Cook
Hello Brian!
So happy to hear this. Lovely that you and your neighbour can share produce and the marmalade 🙂
Best wishes, Alex
Debbie Cooper
Hi I have just made your lemon marmalade.
Super simple recipe compared to others I’ve used.
I may improvise and use this recipe again next month when I make my Seville orange marmalade.
Debbie
Alexandra Cook
Hi Debbie 🙂
Thanks for trying our recipe, and I am so happy you found is so simple.
I’d love to hear how you get on making Seville Orange Marmalade – that’s one I am hoping to make next year 🙂
Alex xx
Prem
I ve made the lemon marmalade 3 times now and I always get less than half the number of bottles you state. is it possible to give a reason?
Alexandra Cook
Hi Prem!
That is really odd. The only thing I can think is that perhaps you’re cooking the marmalade for longer and it is reducing further. Perhaps you’re slicing the lemons a little thicker than we do and therefore they’re taking longer to soften? This would reduce the liquid quantity overall.
Have you changed the quantity of anything at all? Also, are you taking the marmalade off the heat when it is still very liquid – some recipes advise to cook until the mixture is thick, but ours differs, as we take it to setting point only, as it will thicken once cooled.
Just confirming that the recipe makes 9 x 250 ml Jars – are your jars the same size as ours?
Please feel free to let me know! Thanks, Alex
F. Jeanette
Second batch of this has just cooled – I also made your grapefruit marmalade. I am looking forward to the orange. Thank you.
Alexandra Cook
Thank you for taking the time to comment again – I am so pleased.
We hope to have our orange recipe published very soon 🙂 Thanks, Alex
Tara
Would this work for blood oranges>? I’ve done your lemon ginger and ruby red grapefruit recipe and both turned out great!
Alexandra Cook
Hi Tara!
So happy you enjoyed both of those recipes 🙂
Some adjustments would need to be made for blood oranges, but we will be sharing our regular Orange Marmalade recipe soon. 🙂 I would say that would be very comporable. I’m also going to check with a friend who may be able to source some blood oranges for me this week, and I’ll report back if I can get some! Alex xo
F. Jeanette
This will now be my go to recipe for marmalade. I am thrilled with the result. I am fairly new to jam and preserve making and I loved how simple to recipe was with such clear instructions. Thank you so much.
Alexandra Cook
Thank you for your lovely comment!
I am so pleased that you enjoyed the recipe 🙂 Alex xo
Kristyn
This recipe sounds amazing! I’m wondering if this recipe would work with naked lemons? I just setup a batch of limoncello & I’m trying to decide what to do with my 20+ naked lemons!
Alexandra Cook
Hi Kristyn!
Thanks for your question 🙂
This isn’t something I have tried, but I would tend not to recommend it.
A lot of the flavour from the lemon comes from the zest, and so I firstly would think it would be lacking in vibrant taste. But also, without the zest, the taste of the pith would be more prominent, and while important to marmalade making, I feel like the balance of flavours would be off a bit here.
If you can’t find something else to do, I would juice the lemons and freeze in ice cube trays for drinks etc 🙂
Thanks, Alex