Fine-Cut Lemon Marmalade
Inspired by techniques from Serious Eats and NYT Cooking.
A pale golden, sharply tangy lemon marmalade with whisper-thin slices of peel, soaked overnight for a soft texture and natural set.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- 7 × 250 ml glass jars with new lids
- preserving pan or large heavy pan (at least 5 litres)
- sugar thermometer
- 2 small plates, chilled in the freezer
- ladle and jam funnel
- muslin square and string
- sharp knife and board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 70 kcal |
| Protein | 0.2 g |
| Carbohydrate | 18.4 g |
| of which sugars | 17.1 g |
| of which free sugars | 16.6 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.6 g |
| Salt | 0 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 48 servings
Fruit
- 900 g unwaxed lemons (about 7)
- 1.4 l water
Sugar
- 800 g granulated sugar
- 1
Slice. Halve the lemons lengthways and slice them as thinly as you can, picking out every pip as you go. Tie the pips in the muslin; they release pectin while the marmalade cooks.
- 2
Soak. Put the sliced lemons, the muslin bag and the water in a large bowl, cover and refrigerate for 8-24 hours. Soaking starts to soften the peel and draws out more pectin.
- 3
Cook the peel. Tip everything into the pan and simmer gently, uncovered, for 40-50 minutes, until the peel is translucent and the liquid has reduced by about a quarter. Squeeze the bag into the pan and discard it.
- 4
Sterilise. Meanwhile, wash the jars and dry them in a 140 °C (120 °C fan) oven for 15 minutes.
- 5
Set. Stir in the sugar over a low heat until fully dissolved, then boil, stirring more often as it thickens, for 20-30 minutes until it reaches 104-105 °C and passes the cold-plate wrinkle test.
- 6
Jar. Skim off any froth, leave 10 minutes, then ladle into the warm jars with 5 mm headspace and close. Leave undisturbed overnight to set.
Storage
Unopened jars keep in the fridge for up to 3 months, or in a cool cupboard for up to 1 year if processed in a boiling-water bath for 10 minutes. Once opened, refrigerate and use within 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
