Passionate lemon fans will love this intense lemon marmalade, which will add a bright note when stirred into oatmeal. It’s also delicious spread on toast, biscuits and scones, and makes a great addition to a cheese plate.
Special Diets:
Method
Trim off and discard the ends from lemons.
Using a sharp paring knife, carefully remove peel and pith from lemons.
Set lemon flesh aside while you work with the peel.
Slice peel (with pith attached) into very thin, bite-size strips and transfer to a large pot.
Cover lemon strips with cold water and bring to a boil over high heat.
Boil for 3 minutes, then drain. Repeat process 2 more times.
Meanwhile, thickly slice reserved lemons, discarding any seeds, and cut flesh into small pieces.
Transfer to the pot, add boiled lemon strips, sugar and 2 cups water.
Bring to a rolling boil over high heat.
Lower heat and simmer, skimming off any foam on the surface and stirring occasionally, until mixture thickens and reaches 220°F on a candy thermometer, about 1 hour.
Ladle hot marmalade into clean jars and let cool to room temperature. Seal tightly and refrigerate for up to 2 weeks.
Nutritional Info
Serving Size
2 tablespoons
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.