Lemon marmalade


After my failed first attempt at plum jam, I made lemon marmalade: something I actually know how to do. I like marmalade better than jam in general and I find it’s easier to make. You don’t have to test for pectin at all since lemons always have enough. So as long as you cook it hot enough and long enough, it will always set.

Meyer Lemon Marmalade

Makes about 6 cups

5-6 Meyer lemons
About 2 cups sugar

Cut lemons into small pieces, removing the pits as you go. Some people save the pits and boil them in the juice in a cheesecloth bag to add more pectin, but I don’t think this is necessary with marmalade – there’s plenty of pectin in the peel. If you cook it enough it will set.

Put a plate in the freezer- you’ll use it later to test if your marmalade is done.

Measure the chopped up lemons. Add equal parts lemon, water, and sugar to a heavy pot. Bring to a boil, then turn down the heat and simmer for half an hour. Get that cold plate out of the freezer and pour a small spoonful of marmalade on it. Roll it around until all the marmalade has cooled, then drag a finger through it. Is it set? You’re done! If not, keep cooking it until this test produces something that looks like marmalade.

Pour the marmalade into jars and let it cool. It’ll take a day or two to set completely, but should be set enough to eat when it reaches room temperature.

Troubleshooting lemon marmalade: if your marmalade has cooled to room temperature and is still more like juice, you can rescue it! Pour it all back into the pot and just keep cooking it. It’ll get there.

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