Making marmalade is one of the easiest and more rewarding things you can learn how to do. This is a simple marmalade recipe. Once you’ve mastered this you can try it with different citrus and flavour combinations.
What You’ll Need - Makes 250ml
2-3 Lemons (Depending on size. If large use 2 if medium sized, use 3 Lemons)
500ml White Sugar
500ml Water (Same water used to boil the lemons in)
1 Sterilized Glass Jar
Prep - 10 Minutes
Wash your lemons throughly
Cut off the top and bottom of the lemon and place in a pot.
Let’s Get Cooking - 1.5Hours
Cover your Lemons in water and leave to boil until tender. When they are ready, you should be able to pierce the skin with a fork easily. If your water runs out before the Lemons are soft, add more. How long this takes depends on what kind of Lemons you use and how ripe they are (roughly an hour)
Once cooked, allow to cool down completely. (Do not throw away water used for boiling)
Cut the Lemons in half and remove the seeds (Make sure you keep any pulp that escapes when you’re doing this and the next step)
Chop the lemons into thin strips making sure you remove any membrane you find.
Note: Some people add the seeds and membrane into the jam while cooking. This is meant to help develop pectin which thickens the jam. I’ve never needed this step but if it gives you more confidence, please add the seeds and membrane removed to a muslin or cheese cloth and place into the pot with your lemons.
Place the Lemons, all the pulp, Sugar and 500ml of the water you used when boiling the lemons into a small saucepan.
Bring this to a rapid boil while stirring and allow all the sugar to dissolve.
Once the sugar has dissolved, continue boiling until the liquid has reduced by half. The mixture should be thicker (about 15 minutes in total)
One way to test if your jam is ready is by putting a spoon in the freezer and leave it to get cold. Drop some of your jam onto the spoon and if it starts to wrinkle and thicken then it’s ready
Allow to cool down for 20 minutes before transferring to a jar.
Let your marmalade set in the fridge for 24-48 hours. It firms up the longer it sits in the fridge.