The Secret to Perfect Lemon Marmalade
🍋✨ The Secret to Perfect Lemon Marmalade
This smooth, balanced lemon marmalade uses natural pectin and fine peel for a perfect homemade set—bright, elegant, and never bitter.
Ingredients
Marmalade Base
- 1 kg unwaxed lemons
- 1 kg white granulated sugar
- 750 ml water
Natural Pectin
- Lemon seeds and white membranes (reserved)
- Optional: peel & core of ½–1 quince (extra pectin)
How to Make
Step 1: Prepare the Peel
- Wash lemons thoroughly.
- Peel zest thinly, avoiding white pith.
- Cut zest into very fine julienne.
- Blanch zest in boiling water for 5 minutes, drain, and repeat once.
Step 2: Prepare Fruit & Pectin
- Juice the lemons.
- Collect seeds and white membranes.
- Place them into a fine stainless-steel sieve.
- Chop remaining lemon flesh finely or pulse briefly in a blender.
Step 3: First Simmer
- Combine lemon juice, flesh, blanched zest, and water in a large pot.
- Rest the sieve with seeds and membranes in the liquid (not touching the base).
- Simmer gently for 30 minutes, pressing the sieve occasionally.
Step 4: Add Sugar & Cook
- Remove the sieve, pressing gently to extract liquid.
- Add sugar and stir until fully dissolved.
- Bring to a rolling boil and cook 20–30 minutes.
- Target temperature: 105°C / 221°F.
Step 5: Hybrid Texture Finish
- Remove about one-third of the marmalade.
- Blend until smooth, then return it to the pot.
- Stir gently to combine.
Step 6: Jar & Seal
- Test set using the cold plate method.
- Pour hot marmalade into sterilized jars.
- Seal and process in a boiling water bath for 10 minutes.
Tips & Tricks
- Blanching the peel twice removes harsh bitterness while keeping aroma.
- The stainless-steel sieve method is cleaner and more precise than cheesecloth.
- Add quince peel and core for extra pectin if using less sugar.
- Blend more marmalade for a smoother texture, less for a chunkier style.
- Avoid over-stirring once sugar is added to keep a clear gel.
FAQs
Can I reduce the sugar?
Yes, but use at least 900 g sugar and add quince or apple pectin. Shelf life will be shorter.
Why remove the sieve before adding sugar?
Pectin extracts best without sugar. Adding sugar too early weakens the set.
My marmalade is too runny — can I fix it?
Yes. Reboil to 105°C / 221°F and re-test the set.
How long does it keep?
Up to 12 months unopened in a cool pantry; 3–4 weeks refrigerated once opened.