product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Lemon Marmalade

Makes about 3 cups
Time 1 hr 30 min
Passionate lemon fans will love this intense lemon marmalade, which will add a bright note when stirred into oatmeal. It’s also delicious spread on toast, biscuits and scones, and makes a great addition to a cheese plate.
  • 6 lemons (about 1 1/2 pounds) scrubbed
  • 2 cups sugar

Trim off and discard the ends from lemons. Using a sharp paring knife, carefully remove peel and pith from lemons. Set lemon flesh aside while you work with the peel. Slice peel (with pith attached) into very thin, bite-size strips and transfer to a large pot. Cover lemon strips with cold water and bring to a boil over high heat. Boil for 3 minutes, then drain. Repeat process 2 more times.

Meanwhile, thickly slice reserved lemons, discarding any seeds, and cut flesh into small pieces. Transfer to the pot, add boiled lemon strips, sugar and 2 cups water. Bring to a rolling boil over high heat. Lower heat and simmer, skimming off any foam on the surface and stirring occasionally, until mixture thickens and reaches 220°F on a candy thermometer, about 1 hour.

Ladle hot marmalade into clean jars and let cool to room temperature. Seal tightly and refrigerate for up to 2 weeks.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 6 lemons (about 1 1/2 pounds) scrubbed
  • 2 cups sugar