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Lemon Marmalade
Preparation info
- Difficulty
Easy
Appears in
By Mary Norwak
Published 1978
Ingredients
8 8 pints 4 litres
Method
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 ove
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I had a large number of lemons so decided to make marmalade.
The results were very similar to Seville marmalade, fairly bitter but with a light lemon flavour. Delicious!
Thank you, I am delighted that your lemon marmalade was such a success. If I have too many lemons I usually make lemon curd, also to one of my mother’s recipes. Happy preserving Sophie Norwak
I have a promising number of lemons growing on my lemon tree, which is braving the UK winter with impressive fortitude right now... I'll definitely have to try either the marmalade or the lemon curd once they fully ripen in about 6 months time I expect.... 🍋
Thanks Mary. Lemon curd is a favourite too, and is so versatile. I already have some on the go so wanted to try marmalade using lemons.
How fabulous Matthew to have fresh lemons growing. You will have to let us all know how you use them when they are ripe. 😊