Lemon Shred 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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  • 5 large lemons
  • 1 grapefruit
  • 6 pints/3 litres water Sugar


Peel the lemons thinly and cut the peel in fine shreds. Cover the peel with 1 pint/500ml water and simmer with the lid on until the peel is soft. Take all the white pith off the lemons and cut up the flesh. Peel the grapefruit and cut the flesh into pieces. Put the fruit in a pan with the remaining water, cover and boil gently for 1½ hours until the fruit is soft. Drain the lemon shreds and add the liquid to the fruit pulp. Bring to the boil and then strain through a jelly bag. Measure the liquid and allow 1lb/450g sugar to each pint/500ml liquid. Put the sugar, liquid and lemon peel into a pan and stir over low heat until the sugar has dissolved. Boil hard to setting point. Cool for 5 minutes and stir well. Pour into hot jars and cover.

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