Lemon Jewel Marmalade
Brighten up your pantry with the golden glow of Lemon Jewel Marmalade—a zesty, homemade preserve that captures the sunniness of fresh lemons in every spoonful. This recipe combines just three simple ingredients—lemons, sugar, and water—to create a delectable spread with a perfect balance of tart and sweet flavors. The process begins with thinly slicing whole lemons to preserve their natural zest and peel, ensuring every jar is bursting with citrusy vibrance. After a gentle overnight soak to soften the peels, the mixture is simmered to perfection, achieving a delightful gel-like consistency. Ideal for slathering on toast, serving with scones, or as a glaze for desserts, this marmalade is a versatile addition to your kitchen. With an easy-to-follow technique and the option for long-term storage, Lemon Jewel Marmalade is the perfect way to savor the fresh essence of lemons all year round.
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Recipe Information
Ingredients
- 4 whole Lemons
- 4 cups Sugar
- 4 cups Water
Instructions
Thoroughly wash the lemons under warm running water to remove any wax or dirt. Pat dry.
Using a sharp knife or mandoline, slice the lemons into very thin rounds, removing and discarding any seeds as you go. Reserve the peels and flesh; do not discard any part.
Place the sliced lemons into a large pot along with 4 cups of water. Cover and let the mixture sit at room temperature for 12 to 24 hours to soften the peels.
After the soaking period, bring the pot with lemons and water to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 30 minutes to further soften the peels.
Add the sugar to the pot, stirring constantly until dissolved. Increase the heat to medium-high and bring the mixture back to a boil.
Reduce the heat slightly and continue to cook at a steady simmer for an additional 45 to 60 minutes, stirring occasionally. The marmalade is ready when it thickens and reaches the gel stage (around 220°F on a candy thermometer) or when a small spoonful placed on a chilled plate forms a gel-like consistency after a minute.
Once the marmalade has reached the desired consistency, remove it from the heat and carefully ladle it into sterilized jars while still hot, leaving 1/4 inch of headspace. Seal the jars tightly with sterilized lids.
Allow the jars to cool completely at room temperature. Store unopened jars in a cool, dark place for up to 1 year or keep in the refrigerator once opened.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 818.4 g | 298% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 804.2 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 336 mg | 7% | |
*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.
