Unveil the tangy delight: your ultimate marmalade lemon recipe

Indulge in the exquisite flavors of homemade marmalade with our delectable lemon recipe. This classic spread, bursting with the vibrant essence of citrus, will transform your breakfast, brunch, and dessert creations into unforgettable culinary experiences.

Ingredients:

• 1 kg lemons
• 1.2 kg granulated sugar
• 1.5 liters water

Equipment:

• Large saucepan or preserving pan
• Sterilized jars and lids
• Sharp knife
• Wooden spoon
• Thermometer (optional)

Step-by-Step Instructions:

1. Prepare the Lemons:

Thoroughly wash the lemons and cut them into quarters, removing any seeds. Thinly slice the quarters into 5-7 mm pieces.

2. Extract the Juice:

In a large saucepan, combine the lemon slices with the water and bring to a boil. Reduce heat and simmer for 1 hour, or until the slices are soft and translucent. Strain the mixture through a cheesecloth-lined sieve into a clean saucepan.

3. Add the Sugar:

Gradually add the granulated sugar to the strained lemon juice while stirring constantly. Bring the mixture to a boil again and continue cooking until it reaches a setting point.

4. Determine the Setting Point:

• Thermometer Method: The setting point is reached when the temperature of the marmalade reaches 105°C (221°F).
• Spoon Test: Alternatively, drop a spoonful of marmalade onto a cold plate. Let it cool for a few minutes. If it wrinkles when you push your finger into it, the marmalade is ready.

5. Remove from Heat:

Once the setting point is reached, remove the marmalade from the heat. Stir in any remaining lemon zest for extra flavor.

6. Fill the Jars:

Ladle the hot marmalade into sterilized jars, leaving about 1 cm of headspace at the top. Seal the jars tightly with the lids.

7. Process the Jars (Optional):

To ensure a longer shelf life, you can process the sealed jars in a water bath for 15 minutes. This will create a vacuum seal and prevent spoilage.

Tips for Success:

• Use ripe, juicy lemons for the best flavor.
• Don’t overcook the marmalade, as it can become bitter.
• If the marmalade is too thick, add a little warm water. If it’s too thin, cook it for a few minutes longer.
• Store the marmalade in a cool, dark place for up to 6 months.

Variations:

• Ginger Marmalade: Add grated ginger to the marmalade for a spicy kick.
• Honey Marmalade: Replace the granulated sugar with honey for a sweeter and more floral flavor.
• Orange Marmalade: Use oranges instead of lemons for a classic and versatile spread.

Health Benefits of Lemon Marmalade:

• Rich in vitamin C, an essential antioxidant that supports immune function.
• Contains pectin, a soluble fiber that aids in digestion.
• Provides a boost of energy due to its natural sugars.

Pairing Suggestions:

• Spread on toast, scones, or crumpets for a delightful breakfast or afternoon treat.
• Use as a filling for pastries and pies.
• Glaze grilled meats for a tangy and flavorful touch.
• Add to marinades and sauces for a bright citrus note.

Summary:

This marmalade lemon recipe is a culinary masterpiece that will elevate your culinary creations with its vibrant flavors and versatile applications. Whether you’re a seasoned home cook or a beginner looking to impress, this recipe will guide you through the process of creating a delectable spread that will become a staple in your kitchen.

Questions You May Have

Q: How long will the marmalade last?
A: Properly stored in a cool, dark place, the marmalade can last up to 6 months.
Q: Can I use a food processor to slice the lemons?
A: Yes, but be careful not to overprocess the lemons, as this can make the marmalade bitter.
Q: What is the best way to sterilize the jars?
A: You can sterilize the jars by boiling them in water for 10 minutes or by running them through a dishwasher cycle.