Super Easy Homemade Lemon Marmalade Recipes

EASY ORANGE MARMALADE RECIPE

Steps:

• Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
• Place the orange sliced in a medium saucepan over medium heat.
• Stir in the water, sugar and vanilla.
• Bring the mixture to a boil, then turn the heat to low.
• Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. The process will take approximately 35-40 minutes and the temperature will read 222-223 F on a candy thermometer.
• Carefully transfer the marmalade to canning jars and seal with the lid.
• Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.

SUPER EASY HOMEMADE LEMON MARMALADE

Steps:

• Rinse the lemons well and then dry them off with a kitchen towel.
• Score the skin into quarters and then peel it off and pop it into the bowl of a food processor and chop as finely or coarsely as you like.
• If doing it by hand use a sharp knife and slice the peel to your preferred thickness.
• Place all the chopped peel in a large saucepan.
• Chop all the lemon pulp into rough chunks removing all the pips, but don't throw the pips out for now just place them to one side.
• Once all the flesh has been chopped up and added to the pan along with any juice from the lemons. Take all the pips and place them in the middle of a small square piece of muslin or a fine clean cloth and tie it up securely into a loose bag with string. Then to add this bag to the pan.
• Stir well then cover and leave to soak overnight.
• Next day bring everything to the boil, slowly over a low to medium heat. Stirring occasionally. This will take about 25 minutes.
• Then lower the heat and simmer for about an hour until the peel is quite tender. If you have big chunks of peel this process will take a little longer.
• Remove from the heat and allow to cool down a little for 15 minutes.
• Strain your fruit and juice through a very fine strainer, I would recommend using a proper jam straining kit, this can take up to an hour for all the juice to strain through. But you can use a sheet of muslin tied over a large bowl as a makeshift strainer.
• Fish out the muslin bag of pips and give it a good squeeze over the liquid, you will need the pectin the soaked pips have produced to help set your marmalade.
• Pop a few small plates into the freezer and return your pan to a low heat.
• Pour in the sugar and stir until the sugar has completely dissolved.
• Turn up the heat to maximum and boil until you reach setting point - if you are using a candy thermometer which I highly recommend, you are looking to hit 104C / 220F. Stirring every few minutes Until it comes to a rolling boil, then only stir occasionally.
• While your marmalade is coming up to temperature you need to sterilise your jars, the easiest way I find is to wash them in hot soapy water rinse them, then place them in the oven with it warmed up to 140C / 275F / Gas mark 1 and leave them in till I need them.
• If you don't have a candy thermometer you will just need to keep testing it, first let it boil for 15 minutes then test it every couple of minutes.
• To test it, take it off the heat once it's at the temperature or after 15 minutes of being at full boil and place a small teaspoon amount on one of your small plates from the freezer. Leave it untouched for a minute on the plate then run your finger through it, if it wrinkles and sticks to your finger it is ready to jar. If it doesn't return it to the heat to come back up to temperature 104C / 220F or at least another 5 minutes. Then take it off the heat and test it again.
• Once it is at setting point allow it to sit and settle for a few minutes then decant it into your warm jars and seal them. And leave them overnight, then label them.
• Kept in a dark cool place unopened this marmalade will keep up to 9 months, once a jar is opened, keep in the fridge and eat within 4 weeks.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

LEMON MARMALADE

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.

AMAZING, EASY LEMON JAM (NOT MARMALADE, LEMON JAM!)

Steps:

• Use a sharp knife to remove the skin and pith from the lemons.
• Remove seeds from the lemon and puree.
• Cook the sugar and pureed lemon together in a saucepan over medium heat.
• Cook, stirring frequently, until the mixture reaches 222 degrees Fahrenheit.

HOMEMADE LEMON MARMALADE

Steps:

• Gather the ingredients.
• Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
• With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
• Cut peeled lemons crosswise into 1/4-inch-thick slices.
• In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
• Place lemon mixture over high heat and bring to a boil, stirring frequently.
• Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
• Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
• Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
• Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
• Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
• Wipe jar rims clean. Seal with lids and bands.
• Process jars in a boiling water bath for 15 minutes.
• Cool jars on a wire rack. Label and store in a cool, dry place.

LEMON MARMALADE

Steps:

• 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.

ORANGE AND LEMON MARMALADE

Steps:

• Sterilise the jars and keep them warm.
• Wash and dry the fruit thoroughly. Cut off the ends and discard.
• There are many ways to cut up the fruit and peel.1. Using a moderately coarse grater, grate off the peel and white pulp. Cut the flesh into thin slices, removing the seeds.2. Squeeze the juice out and cut the half skins into quarters and put them through the blender until fairly fine. 3. Cut the unpeeled fruit into quarters and then slice it thinly. The slices should be around 1mm or slightly less than 1/8 inch thick.Use only unblemished skin. If less rind and more jelly is preferred, cut the skins off and use only half of them.
• Combine the peel and flesh and measure in cups how much there is.
• Place the peel and flesh into a large saucepan and add 3 cups of water for each cup of peel and flesh.
• Bring to the boiling, then put a lid on the saucepand and boil for 15-20 minutes until the peel is well cooked.
• Remove from heat, cool slighlty and then measure the pulp in cups.
• Return to the saucepan and bring to the boil.
• Add 1 cup of warmed sugar for each cup of the cooked pulp that you measured (two steps above).
• Boiling for 20 minutes, stirring occasionally with a wooden spoon. Remove any white residue that gathers. Depending on the amount of pectin in your fruit, you may need to cook for a bit longer than 20 minutes.
• To test when done, place a tsp amount onto a chilled saucer (on that has been sitting in the freezer for a few minutes). Let the marmalade cool and the gently push it. If it wrinkles and seems thick, it is ready.
• Take off the heat and stir to distribute the fruit and peel.
• Ladle the marmalade into the warm jars.
• Use a damp cloth to wipe spills around the rim of the jars. Seal with the lids.
• Store the jars in the fridge for up to 4 weeks. You could also transfer the cold jam to a freezer safe container and freeze for up to 3 months.
• If putting up for storage, use a hot water or steam canner to properly seal lids, according to canning instructions.

LEMON MARMALADE RECIPE

Steps:

• Wash and mince the lemons properly into very small bits. Put the minced lemons in a large bowl and pour water in it.
• Place a deep pan over medium heat and pour the lemon mixture into it. Boil the mixture for 10-12 minutes.
• Add sugar and stir the mixture well. Boil for 15 minutes more. Let the lemon marmalade cool down and serve. Store the marmalade in an airtight container.