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.
Addison
Super easy! Love this recipe!
Alexandra
Thank you so much, Addison!
Amy
I happen to be one of those people that think marmalade is hard to make! But I guess it’s mostly because I have no idea how to do it so it’s goes in the difficult basket. This recipe was fantastic and I followed your instructions to the tee. It’s delicious. Added it to my Xmas hamper for family and friends.
Alexandra
Hi Amy!
I am so glad you came across this recipe 🙂 How lovely to add it to a Christmas hamper – that is a great idea. I always appreciate a good edible gift,
Thanks for taking the time to let me know.
Katie
Big saucepan is a must. I thought, how much mess can it make, and I’ve just finished cleaning lemon toffee off my stove and floor. One day I will unpack the box with my big saucepan!
Getting the saucer out of the freezer whilst trying to stir a foamy concoction didn’t work for me – could you provide the temperature required for mixture to reach setting point?
I couldn’t see anywhere on when to put the lids on – jars and mixture were still hot when I did so but not piping hot.
Mine seems darker than yours, and it was very sweet and not very lemon tasting going in. Hopefully that balances out once cool? Am looking forward to tasting once cool!
Alexandra
Hi Katie,
Yes, a big saucepan is a must! Definitely unpack the big saucepan for next time 🙂
The temperature required for setting point is 104.5 degrees C or 220 degrees F.
If the marmalade is darker than mine, it is most likely one of two things:
1. The type of lemons (they vary a lot – if you read a few comments before yours, you’ll find another reader found that it was bitter than average, and I suspect that is the type of lemon)
2. Or, you have taken slightly further than I did – this would account for the colour and also the sweetness, as if the marmalade is taken further it can take on a more “toffee” taste and consistency. (The more the water evaporates, etc).
The lids for the jars go on once you put the marmalade in them – I have made that clearer in the post now.
Enjoy your marmalade! Kind regards, Alex
Margaret
Absolutely delicious – made for Christmas gifts and they went down a treat!
Making another batch today for myself.
Alexandra
That is great, Margaret! Thank you so much for letting me know.
Kathleen Hauck
I am nervous about the bottling step, Alex. I have placed the lids on the hot jam but I’m afraidthey are not going to seal w/o the water bath. should I just screw the top on anyway? I think they will be delicious but I’ve nervous about the seal not happening.
Alexandra
Hello!
Yes the lids need to go on straight away whilst the jam is still hot, and the top firmly screwed. The jars will seal as the jam cools.
Let me know how you go 😊
kathleen
Thank you for your prompt response. I’m afraid I may not have put the lids on fast enough for this batch but next time. It is delicious so far and I was finally able to see the “wrinkle”. I just found another of your recipes I would like to try (feta and olive appetizer.) So happy to have found your website.
Kathleen
Alexandra
Thank you, Kathleen!
I am so glad you are finding it delicious. You may still find it seals fine.
Very pleased you found the website also, and I look forward to hearing how you enjoy some of the other recipes.
Best regards, Alex
Tracy W
Any tips in making this less bitter? I’ve read other recipes that say to boil and strain the water but I’m not sure if that’ll also reduce the pectin. Maybe boil and strain and then still soak overnight? Otherwise I like this recipe but not sure I can give it away, can’t see many people enjoying the bitterness. It’s my backyard lemons so I’m sure it’s just the lemons natural flavors.
Alexandra
Hi Tracy!
Hmm, that’s a good question –
I do suspect it is the type of lemon. They do all tend to vary – ie: Meyer lemons are sweeter. (We have a friend with a tree, and it’s a favourite!)
Yes, boiling the water first would reduce the pectin, and then I would be concerned this may impact the setting of the marmalade.
We haven’t tried to vary this recipe before – it’s a family one we have always stuck with.
So, just having a think on this – we were wondering about removing some of the pith, to remove some of the bitterness? Maybe from one of the lemons – and bulk up with some extra flesh. So maybe, peel the zest of the lemon first and keep this, remove the pith and then chop up the fruit?
I wouldn’t do this with all of the lemons though, as the pith does contain a lot of pectin. (Another option would be to keep the pith separate and boil in some muslin cloth and then discard, perhaps?)
I wouldn’t think more sugar would be the answer, as it is quite a high quantity.
I hope this helps in some way!
Kind regards, Alex
Kathleen
I had the same question regarding the water bath my sister (who is a canner) mentioned. Looking forward to making this as I was gifted with some homegrown lemons and am excited to try my hand at jam making. Don’t care at all for Orange marmalade but had some lemon once and liked it. My brother is out now looking for the jars. Fingers crossed. Here we go.
Alexandra
Hi Kathleen!
Yes, no need to use a canning method for this – following the recipe will give you a delicious shelf-stable marmalade.
Let me know when you give it a try! Feel free to reach out anytime with questions.
Kind regards, Alex
Nic
I had to boil after adding sugar for about 2 hours. Not 20 minutes. Are you sure it should be 20 minutes?
Alexandra
Hi Nic
Yes, it’s definitely only about 20 minutes! (Family recipe passed through generations 😊.)
Two things –
1. Did you soak your chopped fruit the night before?
2. Did you cook the peel until tender before adding sugar? Once the sugar is added, it’s very quick so it’s important the peel is tender before this.
These are the only two things I can think of that could make a difference? Unless more liquid was added? After two hours, I wouldn’t think any liquid would be left on a medium boil?
Let me know if you have any queries! Happy to help 😊 Kind regards, Alex
Mary
Oh wow just made this excellentLemon marmalade great.
. Just used 1 kg limes similar recipe what a way to go. Everyone try this great results
Alexandra
Thank you, Mary. I am so pleased you enjoyed the recipe! We love Lime Marmalade also!
Have a lovely weekend. Kind regards, Alex
Tilley
I do not understand where it says not to have a rubber ring in the lid. I am using glass mason jars. The lids are in two pieces: the metal ring and the circular metal insert that has a rubber seal right on it that I usually soak in hot water to soften the seal prior to putting it on the sterilized jam jar filled with hot jam. Are you saying I need a different type of lid? If so, can you specify what it looks like? Thanks in advance. I can’t wait to make it.
Alexandra
Hi Tilley,
We prepare/sterilise our jars in the oven, hence us mentioning the rubber ring not being suitable.
The lids sound similar to yours – and these give a very tight seal, which is important for shelf stability.
I am sure your lids will be fine to use, but you’ll just need to ensure they are sterilised via another method (so the rubber doesn’t melt!)
We like the jars to be prepared in the oven to they are extra hot and there is no risk of the glass breaking when the boiling hot jam is poured into them.
I look forward to hearing what you think of the Marmalade!
Kind regards, Alex
Tilley
Thank you for your quick response. The marmalade turned out absolutely amazing! I made two batches! Your recipe is perfect and your website is aptly named 🙂
Alexandra
I am pleased to hear that, Tilley! Thank you so much!
Monika
My 7 year old daughter LOVES marmalade, but we just found out she has a sensitivity to oranges, so I made this for her. I was a bit distracted while the sugared mixture was on the stove, so it caramelized a touch. It’s crazy good. I just made about a third-sized recipe, but I got 2 good jars out of it and I’m excited to make it again!
Alexandra
I am so happy to hear that, Monika – thank you for letting me know!
I also have a recipe using grapefruit, which you can find here, if your daughter likes that also?
Kind regards, Alex
Ellen
Hi Alex,
Would you apply the same principles to all citrus? We have a lemon, lime and orange tree and would love to combine a few.
Alexandra
Hi Ellen,
You can apply it in general – you may just have to adjust the cooking time. The important thing is to first cook the fruit until it is tender, and some may become more tender quicker than others. Make sure you to do this before adding the sugar.
We hope to publish a lime and orange recipe in the future, but for now, you can certainly use this as a general guide.
Enjoy! Kind regards, Alex
Bill
Haven’t made this yet, but looking forward to it. Do you put the lids on the jars immediately after filling, while everything’s still hot? I don’t ‘can’, so any help here is appreciated. Also, were the jars regular canning jars? Thanks
Alexandra
Hi Bill!
Yes, that is right, that helps to seal the jars and keep them shelf stable 🙂
Just handle with some oven mits/gloves or similar to ensure you don’t burn yourself.
Enjoy the Marmalade!
Kind regards, Alex
Brianna
I made this bottled it last night- now enjoying it this morning! It’s so good. Can you use this exact recipe switching lemons for oranges or lemons or grapefruit? Thank you
Alexandra
Hi Brianna!
Thank you so much – I am so pleased you enjoyed it!
We are working on an Orange recipe right now – we are just tweaking it to get the timing right at the moment.
Our Grapefruit Marmalade recipe you can find by following this link here. It is slightly more water/sugar – but it makes a generous batch. (It is my Great Great Aunt’s recipe!)
Enjoy, and thank you again for letting me know you enjoyed the Lemon Marmalade!!
Joanne
Question: I don’t see a time for water bathing… is this recipe suitable for canning? If so, what boil time do you recommend? If it cannot be canned, what is the shelf life, and do you recommend refrigerator or freezer storage? Thank you!
Alexandra
Hi Joanne,
We haven’t tried canning this, but the recipe will shelf stable for at least 12 months when the jars are prepared correctly.
No need to store the jars until the fridge unless they have been opened. Just store in a cool, dark pantry.
All the best with the marmalade! Kind regards, Alex
Evangelyn Chartier
I just finished making this marmalade, and it’s awesome I think I didn’t add enough sugar, and I didn’t have meyers lemons, 🙁 just regular so it’s still quite a bit pungent, but for my first batch it will be enjoyed… And then I will tweek it on the next batch, so thank you for showing me it’s not” too complicated” to enjoy homemade marmalade.
Alexandra
I hope you will enjoy it very much!
I am glad that you found the recipe to be not complicated 🙂 Thank you for letting me know!