BEST LEMON MARMALADE RECIPE RECIPES
LEMON MARMALADE RECIPE | BBC GOOD FOOD
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid – you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips – reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar
LEMON MARMALADE | RICARDO
Most often made with oranges or a citrus medley, this marmalade is 100% lemon. We used every part of the fruit, from skin to pulp, to add not just flavour but texture, too: The fruit’s pith releases pectin while it cooks, which is what makes the preserve thicken naturally. Because the quality of lemon makes all the difference here, go with organic—just give them a good scrub before using.
Provided by Ricardocuisine
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 2 cups (500 ml)
Number Of Ingredients 3
Steps:
- Lemon Marmalade
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MEYER LEMON MARMALADE RECIPE - FOOD.COM
I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture of the lemon/orange taste really makes this different than the straight orange.Here is the site to review for the pictures, the complete recipe is here without the pictures. http://simplyrecipes.com/recipes/meyer_lemon_marmalade
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Reviews 5.0
Total Time 2 hours 30 minutes
Calories 103.6 per serving
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 103.6 per serving
- Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it cools.
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Reviews 5.0
Total Time 30 minutes
Calories 847.9 per serving
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
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LEMON MARMALADE | RICARDO
Most often made with oranges or a citrus medley, this marmalade is 100% lemon. We used every part of the fruit, from skin to pulp, to add not just flavour but texture, too: The fruit’s pith releases pectin while it cooks, which is what makes the preserve thicken naturally. Because the quality of lemon makes all the difference here, go with organic—just give them a good scrub before using.
From ricardocuisine.com
Reviews 5
Total Time 1 hours 20 minutes
From ricardocuisine.com
Reviews 5
Total Time 1 hours 20 minutes
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LEMON MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Calories 67 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Calories 67 calories per serving
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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MEYER LEMON MARMALADE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
Total Time 25 1/4 hr
Reviews 3.8
Total Time 25 1/4 hr
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It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough — more candied peel than evenly cooked preserves.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
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