Lemon marmalade recipe

While you are reading this I should be in Chiang Mai, Thailand. I will try to at least keep up with your comments, but I am not sure how good of an internet access I will have. I you don’t hear from me assume I am having a great time!

I discovered “marmalading” this spring and I love it. Unfortunately, I don’t have access to ton of fruit from my garden, and I have to use the farmer’s market or the super market to get my fruit, but still I like it very much. So the last project I embarked on was lemon marmalade. It turned out great. The best I have made so far.

I am a fan of tart jams and marmalade, and lemon is perfect for me! The sugar makes the tartness of the lemons acceptable and it becomes perfect when spread on a little bit of toasted sandwich bread. Accompanied by tea it makes my perfect breakfast. Actually I am writing this post in advance and it is breakfast time… I will leave you with the recipe and go enjoy some of this great jam!

Lemon marmalade


  • 2.2 lb lemons
  • 2.2 lb sugar
  • 1 cup water


  1. Start by washing your lemons and putting a pot of water to boil. Then peel all your lemons without throwing out the peel. Take the peel of 3 lemons and cut it into small matchsticks. Now blanch the lemon peel in your boiling water pot for 10 minutes. Repeat the blanching operation 3 or 4 times.
  2. The blanching operation allows you to get rid of the bitterness in the lemon zest, so you don’t have to worry too much about the white part of the skin.
  3. Meanwhile cut the lemon pulp into wheels, paying attention to separate out all the seeds you can find. Put the lemon and the blanched peels in a pot and add the same weight of the lemons plus peel to the pot (for 1lb of eight of lemon plus peel use 1 lb sugar ). Add 3/4 cups of water for every lb. of lemons and start the fire.
  4. Cook for about 20-30 minutes or until a drop of liquid poured on a cold dish run slowly. Pay attention that this lemon jam solidifies much more than the other jams, so turn the stove off earlier rather than later.
  5. Pour in vases and close. Sterilize if you plan to preserve the jam for a long time.

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