Advertisement
Lemon Marmalade
Preparation info
1 cup
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 1½ cups
Method
- Using a vegetable peeler or a small sharp knife, remove all the lemon zest and cut it into thin slivers.
- 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.
- Allow the marmalade to cool before serving. It will keep, covered and refrigerated, for
Get online access via ckbk
-
-
-
-
-
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe