Lemon Marmalade.

When life gives you lemons, don't just make lemonade, make lemon marmalade!

When I was a kid I did not like marmalade and didn't understand how anyone could! I thought it was an old person's food. I guess that means I'm an old person now because I love it! It's sweet, bitter and it's smooth with a little texture from the rind. This is also lower in sugar than regular jams and marmalades so adjust to your preference. I like it just like this.

I watched a Grand Designs Abroad episode the other day where someone was making marmalade which gave me this idea. I thought that I had made up 'lemon marmalade' like some kind of recipe genius but after a quick google search it turns out that lemon marmalade was already a thing. Boo!

It's quite simple to make and only requires 3 ingredients but it takes some time as the lemons need to be soaked overnight to reduce some of the bitter flavour. Let me tell you, it's worth the effort!




- Around 800g of lemons

- 1 1/2 cups of sugar

- 1 cup water


- Slice the end off the lemons and discard

- Quarter the lemons lengthways then place in a large glass bowl (needs to be glass because the acidity of the lemons may interact with metal and plastic), cover with water and a tea towel and leave to soak overnight

- In the morning drain the lemons then slice each quarter into thin strips (see second picture). Slice off any extra pith and get rid of any seeds

- Place the lemon slices in a large saucepan with the sugar and water and simmer for around an hour or until the rinds are cooked and the liquid has thickened

- Now...there are ways to test if the jam it ready. You can google different ways but what I do it put a dessert spoon in the freezer for a couple of minutes, take it out of the freezer once cold then add a little spoon of the jam on top & put it in the fridge for a minute. If the jam sets then it's ready. If it stays liquid then it needs longer.

- Once the marmalade is ready, spoon or pour into sterilised jars and while still hot put the lid on top. As the marmalade cools the lid will draw inwards to create a seal.

- Keep in the fridge when using.