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Lemon Marmalade
Lemon Marmalade is a traditional British recipe for a classic lemon marmalade, that's effectively a lemon jelly made from lemons, water and sugar to which slivers of lemon peel are added so that they set in the jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Marmalade.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Makes:
6 jars
Rating: 
Tags : British Recipes
This is the recipe for what could be considered the classic lemon marmalade. Basically a clear lemon-based jelly in which slivers of lemon peel float. Delicious and different as a breakfast treat.
Ingredients:
700g unwaxed lemons
1.7l water
1.4g granulated (or preserving) sugar
Method:
Place the whole lemons in a pan along with the water. Bring to a boil, reduce to a simmer then cover tightly and allow to cook until the lemons are soft enough to be pierced with a knife. This usually takes about 100 minutes, but allow up to 150 minutes, depending on the lemons.
Lift the fruit to a bowl with a slotted spoon (reserve the liquid) and leave until cool enough to handle. At this point slice the lemons in half and using a spoon scrape out the pulp, pips and most of the pith into the bowl. Mash the pulp as well as you can then return to the pan along with the original cooking water (reserve the skins).
Bring the mixture in the pan to a boil and cook, briskly, until the volume of liquid has reduced by 1/2 then strain through a sieve into a smaller pan. Finely shred the fruit skins (or cut into larger chunks if you prefer) and add to the strained juice.
Heat gently and stir-in the sugar until completely dissolved then bring the marmalade to a boil, add the reserved pieces of peel, and boil rapidly for 15 minutes.
Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 110°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
