Lemon and Apple Marmalade or Marmellata Di Limoni E Mele
Bright, zesty, and irresistibly aromatic, this Lemon and Apple Marmalade (Marmellata di Limoni e Mele) is a delightful fusion of tart lemons and sweet, crisp apples, creating a beautifully balanced spread perfect for any occasion. Made with simple ingredients like fresh lemons, Granny Smith or Golden Delicious apples, and granulated sugar, this marmalade combines the tangy zing of citrus with the natural sweetness of apples. Slow-simmered to perfection, it delivers a velvety texture with a hint of gentle fruit chunks for added character. Perfect as a topping for toast, a pairing for creamy cheeses, or a glaze for baked goods, this homemade marmalade is a versatile addition to your pantry. With 30 minutes of prep time and a cooking process designed to preserve bold, fresh flavors, it's a rewarding recipe that fills your kitchen with the comforting aroma of homemade preserves.
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Recipe Information
Ingredients
- 4 medium Lemons
- 4 medium Apples (preferably Granny Smith or Golden Delicious)
- 600 grams Granulated sugar
- 500 milliliters Water
Instructions
Thoroughly wash the lemons and apples under cold running water. Pat them dry with a clean towel.
Using a vegetable peeler, remove the zest from the lemons, being careful to avoid the white pith as much as possible. Thinly slice the zest into fine strips and set it aside.
Juice the lemons, removing any seeds, and set both the juice and the pulp aside.
Peel, core, and dice the apples into small cubes (about 1 cm). As you work, place the apple pieces in a bowl of cold water with a squeeze of lemon juice to prevent browning.
In a large, heavy-bottomed saucepan, combine the lemon zest, lemon juice and pulp, diced apples, and 500 milliliters of water. Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and simmer for 20–30 minutes, stirring occasionally, until the apples are soft and beginning to break down.
Remove the pot from the heat. Using an immersion blender, carefully purée the mixture until smooth, or leave it slightly chunky if you prefer some texture in your marmalade.
Return the pot to the stove and stir in the granulated sugar. Cook the mixture over medium-low heat, stirring constantly, until the sugar is fully dissolved.
Increase the heat to medium and bring the mixture to a gentle boil. Cook for an additional 50–60 minutes, stirring frequently, until the marmalade has thickened and reaches your desired consistency. To test, place a small amount on a chilled plate; it should wrinkle slightly when pushed with your finger.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1 cm of headspace at the top. Seal the jars immediately with lids and allow them to cool completely at room temperature.
Store the jars in a cool, dark place. Once opened, refrigerate and consume within 2–3 weeks. Enjoy spread on toast, paired with cheeses, or as a glaze for baked goods!
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 723.6 g | 263% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 678.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
