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.
Brynn
Hi Alex,
Thank you so much for such a detailed post and recipe. I was new to marmalade making and very nervous, but all of your instructions put my mind at ease.
I love that there are only three ingredients required to create this marmalade. So nice to know exactly what goes into something I think.
I am really pleased with the finished product, and I am looking forward to enjoying it in some of the ways that you suggested. Thank you so much again.
Alexandra
Hello Brynn, thank you so much for your fantastic feedback. I am so pleased that you benefited from the detailed recipe and you are enjoying the Lemon Marmalade. I appreciate that you took the time to let me know. 🙂
Nilla
how do i calculate the nutrition info per tablespoon of marmalade?
Alexandra
Hi Nilla,
There are approximately 12 tablespoons (20ml) per jar. That equates to approximately 65 calories per tablespoon. Please note, the nutritional information software we use is an estimate only. For further nutritional information, I recommended visiting an appropriate health website. Kind regards, Alex
Gaya
Lovely experience of marmalade-making! for a first time jam maker too! Just finished bottling (: Thank you for this wonderfully simple recipe and all the additional details provided. We are going to enjoy homemade marmalade – without preservatives! – for quite a while now. Saw the addition of ginger, in the comments, only later. Hoping to try that with a next batch.
Alexandra
Hi Gaya,
Thrilled to receive your comment – thank you!
I am so happy you enjoyed the making of the marmalade! Kind regards, Alex
Helen Baskerville
This was such fun to make with the recipe being so user friendly it was simple to follow, my Lemon Marmalade looks awesome and tastes absolutely delicious! I didn’t have enough to make a full batch however had enough for 3/4’s which I was able to calculate because both US & UK amounts were included. Thank you for sharing, it was such an enjoyable experience! 👩🍳
Alexandra
Hello Helen, thank you so much for your fantastic feedback. I am delighted that you enjoyed my old family recipe for Lemon Marmalade. Thank you for taking the time to let me know. 🙂
Brianna
I love orange marmalade but had never made it before with lemons until now. This was really simple to do, and I love the taste. Thank you for sharing your simple family recipe!
Alexandra
Hi Brianna, I am so pleased that you enjoyed the Lemon Marmalade and do appreciate that you let me know. 🙂
Kyleigh
This was delicious and so easy to make!!
Alexandra
Thank you, Kyleigh!
Min
Tried this recipe at the weekend as I had an abundance of lemons off our tree in Canberra. Added 1/4 cup ginger and it was lovely. Better than any shop bought version I’ve had and you can’t buy lemon & ginger marmalade in the shops here!
It didn’t set quite as much as I’d hoped, but was ok. My first attempt at making any sort of jam.
Would be interested to hear from people who made this recipe if it was a bitter marmalade? Mine wasn’t as I did an extra step to reduce bitterness so I’m curious if there was bitterness in others.
Alexandra
Thanks for trying the Marmalade, Min!
An abundance of lemons – how lovely!
Personally, we don’t find this to be a bitter marmalade – it should have a nice tang, but also balanced with sweetness.
Appreciate you taking the time to leave a comment. Kind regards, Alex
Frank
Can I replace the sugar with Stavia ?
My Father In Law is diabetic so need to find a way to minimise the sugar.
Alexandra
Hello Frank,
I have never tried this, I am sorry. It be may worthwhile searching for a sugar free recipe to give you the best result.
Kind regards, Alex
Jim
Stevia is erythritol and, wanting to cut down carbs, we’ve tried making jam with it. What you get looks like jam until it cools, at which point it takes on a texture closer to Styrofoam chunks. Can be mixed with yogurt or ice cream, as kind of a crunchy sweet flavoring. But it’s a hard, opaque concoction that’s not spreadable AT ALL.
Nancy Estes
I made this using Meyer lemons and a small amount of grated fresh ginger. It is amazing! Thanks for the recipe!
Alexandra
Hello Nancy, I am so pleased that you enjoyed the Lemon Marmalade. I also like to add ginger sometimes too. So delicious! Thank you for your feedback. 🙂
Frank
How much Ginger do you add for a ginger lover?
Alexandra
Hi Frank,
We have added about 1/4 cup fresh ginger before, but some readers have added 1/2 cup for a real ginger kick!
Tiffany
At which point of the marmalade making process do you add the ginger?
Alexandra
Hi Tiffany, I would add it at the same time as the sugar, to infuse the flavour.
Enjoy!
Laetitia Taute
Although I left my very thinly cut lemon pieces in the water overnight and cooked it in the same water the next day until really very soft, when the marmelade was done although very tasty the skins were hard. Why
Alexandra
Hello Laetitia, we have not had this previously happen. I have done some research and the most likely reason for this to occur is if the marmalade was boiled too long after adding the sugar as this can cause the rind to toughen. I hope this helps to explain it. Please let me know if you have any queries. Kind regards, Alex.
Cassandra
Alexandra, I was looking for a recipe for my lemons. This looks perfect; however, I saw that you posted that the marmalade is shelf-stable for 12 months. You do not need to water-bath can?
Alexandra
Hi Cassandra,
If the jars have been properly sterilised and the instructions followed, the marmalade will be shelf-stable for at least 12 months.
As the jars are hot when the hot marmalade is put inside them and then sealed, you do not need to then put them in a hot water bath.
Let me know if you try the marmalade!
Thanks, Alex
Jackie
Lovely, easy recipe. Still setting, but very tasty already, even my orange marmalade disliking husband thought it very nice. Thank you very much for the recipe, look forward to trying more.
Alexandra
Hi Jackie, thank you so much for the fantastic feedback. I am delighted to hear that you and your husband enjoy the marmalade and appreciate that you let me know. I look forward to hearing if you try some other recipes. 🙂
Charlotte
WOW!!! Homemade is soo much better!! I had no idea how good homemade marmalade can be until now! I wish I had tried this sooner. This recipe has been on my list for weeks now and I finally got to make it. This was literally the best thing I’ve made in a long time!! I put some on buttermilk scones and enjoyed it with tea. Thank you so much for sharing your recipe!
Alexandra
Hello Charlotte, I am delighted to hear how thrilled you are with the Lemon Marmalade. It does make such a difference to make your own – and just 3 ingredients, no unnecessary additives. Thank you for taking the time to let me know, I do appreciate it. 🙂
Norah
Since my little one is a marmalade fan, I decided to try your recipe. It was my first time making marmalade, and it was a real success. I made a half recipe, but since we are enjoying it so much, I will make the full batch next time.
Thank you!
Alexandra
Thank you, Norah!
I am so happy to hear this! Have a great weekend, Alex
Maggie
This recipe is delicious.
Thank you for your tips on testing – I have always struggled to get the perfect set, so I used the thermometer and also the wrinkle test. I have perfect marmalade now!
Alexandra
Thank you, Maggie, for your lovely comment. I am so glad that the testing tips were useful to you!
Maralyn
I just finished filling the hot jars…fingers crossed that it will set up properly! I used a candy thermometer and could not get it to go up past 200 even on highest heat and time….why would that be? I live in Arizona, lower altitude. Just waiting now, everything still very hot and capped. My new jars say to water bath, when? Now or after I am happy with set thickness?
Alexandra
Hi Maralyn,
Thanks for your message!
This isn’t a recipe that requires a water bath, but if you were to do that, it would usually be straight away you had put the marmalade in the jars. (What kind of jars are you using?) – our recipe is shelf-stable for 12 months when prepared correctly.
I am concerned it may not set though, as 220 degrees F is the optimal temperature for the perfect set. Have you used this thermometer before with other things? I haven’t heard of low altitude affecting preserves (high can).
The marmalade can take 24-48 hours to cool and set completely, so I would leave it for now. If it has not set after this time, we can reboil it with a little fresh lemon juice. (It is better to underboil than over – overboiling can destroy the pectin.)
Let me know how you get on! Kind regards, Alex
ANGELA
Very easy and tastes delicious.
Alexandra
Thank you, Angela!