Lemon Marmalade

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 8 large lemons
  • 8 pints/4 litres water Sugar


Peel the lemons very thinly and cut the peel into very fine shreds. Remove the white pith and pips and put into a piece of muslin and suspend in the pan. Cut up the flesh of the lemons. Put into the pan with the peel and water and simmer for 1½ hours. Remove the bag of pips and squeeze the liquid into the pan. Weigh the contents of the pan and add an equal weight of sugar. Stir in the sugar over low heat until dissolved. Bring to the boil and boil hard to setting point. Cool for 5 minutes and stir well. Pour into hot jars and cover.

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