Julee Rosso, Sheila Lukins

Lemon Marmalade

Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Just the right bite for coating the bottom of tart shells to be filled with fruit. This marmalade also stands on its own with toasted Irish soda bread, and it’s a refreshing surprise with smoked salmon and herbed cream cheese.

Ingredients

  • 8 lemons
  • 1½ cups sugar

Method

  1. Using a vegetable peeler or a small sharp knife, remove all the lemon zest and cut it into thin slivers.
  2. Juice the lemons, and combine the juice, zest, and sugar in a large saucepan. Cook over low heat, stirring constantly, until thick and syrupy, about 30 minutes.
  3. Allow the marmalade to cool before serving. It will keep, covered and refrigerated, for