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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.

Course Breakfast, Condiment
Cuisine British
Keyword delicious, easy, lemon, lemon marmalade, marmalade, simple
Prep Time 20 minutes
Cook Time 40 minutes
Inactive Time 12 hours
Total Time 13 hours
Servings 9 250 ml Jars
Calories 790 kcal
Author Alexandra

Ingredients

  • 500 g lemons See Notes 1 & 2
  • 6 cups water
  • 1.8 kg sugar

Instructions

To sterilise the jars:

  1. 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.

  2. 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:

  1. Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.

  2. 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.

    Finely sliced lemon on a white board.
  3. 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.

    Lemon slices and water in a saucepan.
  4. The following day, drain the lemons and water into a large, non-reactive saucepan. – See Note 4.

    Lemon Slices and water in a saucepan.
  5. 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.

    Lemon slices and water in a saucepan.
  6. 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

    Skimming the top of the marmalade as it boils.
  7. 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.

    Doing the "wrinkle test" on some marmalade on a white saucer.
  8. 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.

    Cooked marmalade in a saucepan.
  9. 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.

    Ladle full of marmalade, ready to pour into jars.

Recipe Notes

  1. The weight of the lemons, before trimming the ends and removing the seeds, was 530 gm/1.2 lbs.
  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 with toxic substances. 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. 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. 
Nutrition Facts
Three Ingredient Lemon Marmalade
Amount Per Serving
Calories 790 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 81mg2%
Carbohydrates 205g68%
Fiber 2g8%
Sugar 201g223%
Protein 1g2%
Vitamin A 12IU0%
Vitamin C 29mg35%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.