Lemon Marmalade

There are plenty of preserves at the grocery store, but homemade preserves have a special place in my heart—and in my pantry! This lemon marmalade differs from the berry-based jelly and jam recipes I make throughout the summer, which have deeper, sweeter flavors. Lemon marmalade is bright and tangy, and because it’s not overly sweet you can use it in both sweet and savory situations. All you need in order to make it is some lemons, grapefruit, pectin and sugar, plus a few basic canning supplies to get you going.

What’s the difference between lemon marmalade and jam?

Both lemon marmalade and jam involve cooking down fruit and sugar to a spreadable consistency, but there are some key differences between them. While jam uses whole or cut-up fruit, marmalade always uses citrus, including the peel and pulp. Once you remove the pith, boil the peel in water to remove any bitterness. That’s why marmalade usually includes crushed-up citrus and thin slices of the peel. Some of the finest marmalades are made with sour Seville oranges from Spain, but you can use any citrus.

Lemon Marmalade Ingredients

• Lemons: Since you’ll use the peels in this lemon marmalade recipe, you’ll want to start with clean lemons that have been rinsed and dried.
• Grapefruit: Use whatever grapefruit variety you prefer, and don’t forget to clean it like you do the lemons.
• Water: Regular tap water works just fine for this recipe, although if you want to filter it, it won’t hurt.
• Powdered fruit pectin: Pectin is the miracle ingredient that helps thicken jams, jellies and marmalades. It is naturally present in fruit, including citrus, but this lemon marmalade recipe calls for added pectin.
• Sugar: Sugar works with the pectin to help the marmalade set up nice and firm. Do not skimp on the sugar, as it affects the safety of canned products.

Directions

Step 1: Julienne the rinds

Mark Derse for Taste Recipes

Peel the rind from the lemons and grapefruit. Julienne the peels by cutting them into thin strips about 1 inch long. Set aside the fruit.

Editor’s Tip: A vegetable peeler will easily remove the peel from the fruit, giving you nice long strips that are easy to slice. Another way to remove the peel is to slice off the two ends from the lemon or grapefruit and sit it upright on a flat end. Moving from the top of the fruit to the bottom, run a sharp knife between the peel and the fruit to remove the peel.

Step 2: Blanch the rinds

Mark Derse for Taste Recipes

In a Dutch oven, combine the water and citrus peel. Bring to a boil, then reduce the heat and cover. Simmer for five minutes or until the peel is softened. Remove from the heat and set aside.

Editor’s Tip: Once you add sugar, the peel will stop softening, so it’s essential to cook it until it’s soft before adding the sugar.

Step 3: Chop the fruit

Mark Derse for Taste Recipes

Trim any white pith from the reserved lemons and grapefruit and discard the pith. Cut the lemons and grapefruit into segments, discarding the membranes and seeds. Chop the pulp and reserve all the juices.

Mark Derse for Taste Recipes

Stir the pulp and juices into the peel mixture.

Editor’s Tip: Hold the fruit over a bowl to capture extra juice when segmenting the lemons and grapefruit. When slicing down between the white membrane, don’t go all the way through.

Step 4: Add the pectin

Mark Derse for Taste Recipes

Add the pectin to the peel mixture. Bring it to a full rolling boil over high heat, stirring constantly.

Mark Derse for Taste Recipes

Stir in the sugar and return to a full rolling boil. Boil and stir for one minute.

Step 5: Fill the jars

Mark Derse for Taste Recipes

Remove the marmalade from the heat and skim off the foam.

Mark Derse for Taste Recipes

Ladle the hot mixture into six hot half-pint jars, leaving 1/4 inch headspace. Wipe the rims. Center the lids on the jars and screw on the bands until they’re fingertip tight.

Editor’s Tip: Before using the jars and lids, sterilize them by running them through a dishwasher or boiling them in the canning pot for 10 minutes.

Step 6: Process the jars

Mark Derse for Taste Recipes

Place the filled jars into a canner with simmering water, ensuring that they are completely covered with water. Bring the water to a boil, then cover the canner and process the maramalade for 10 minutes. Remove the jars and set them on a kitchen towel to cool.

Editor’s Tip: Listen for a popping sound from the lids as the jars cool, indicating they’ve sealed properly.

Mark Derse for Taste Recipes

Lemon Marmalade Variations

While there are many ways to make marmalade, you should always follow tested and approved recipes when canning. Adding small quantities of spices is generally considered safe, but if you change the fruit in the recipe or plan to make significant changes, you should either seek out safe canning recipes or keep your jars in the refrigerator and use them within a month. For best canning practices, be sure to visit the National Center for Home Food Preservation.

• Use different citrus: There are so many kinds of citrus out there, so feel free to get creative and try out different flavor combinations. Especially in the winter, you’ll find a wide variety of oranges, Meyer lemons, pomelos and more.
• Spice it up: Add some fresh herbs or spices to take your lemon marmalade recipe to the next level. Add tarragon, mint or rosemary for an herbaceous layer, or add some whole cardamom pods, ginger or chili to give it a little kick. Remove any whole pieces of herbs or spices before canning.
• Make it a refrigerator marmalade: If you don’t want to deal with the canning part, make the lemon marmalade and then store it in the fridge instead of canning it.

How to Store Lemon Marmalade

Once you’ve canned your marmalade, add it to your shelf of jarred goods! Once opened, store it in the fridge with the lid screwed on tight.

How long does lemon marmalade last?

When processed properly, this lemon marmalade will be shelf-stable for up to a year. Once opened, store it in the fridge for up to three months. If skipping the canning part, store the marmalade in the refrigerator for up to one month.

Can you freeze lemon marmalade?

Jams and marmalade are great for freezing, especially if you don’t want to worry about the canning part. Make your marmalade through Step 4, then let it cool down and transfer to freezer-safe containers. It will stay good in the freezer for up to four months.

Lemon Marmalade Tips

Mark Derse for Taste Recipes

Why did my lemon marmalade turn brown?

If your lemon marmalade is turning brown while you cook it, take it off the heat immediately! When it begins to change color, it means the sugars are caramelizing and starting to overcook. Try cooking it on a lower heat next time. If it turns brown in the jar, it could be that the marmalade is oxidizing—a result of too much oxygen in the headspace. It is likely still safe to eat if the canning was done correctly. Sunlight can also cause discoloration of lemon marmalade, so be sure to store your jars in a dark place.

Can you make lemon marmalade without pectin?

Citrus, especially with the pith, tends to have high levels of natural pectin, so making lemon marmalade without added pectin is possible. You’ll need to get the correct ratio of sugar to fruit, peel and pith to ensure a safely canned product—we recommend seeking out a tested recipe. You can also make it without the pectin and store it in the refrigerator instead of canning it.

How can you use lemon marmalade?

Lemon marmalade is not just for toast and scones, though it’s certainly delicious when spread on them. Use it as a glaze for fish or meats, or add it to dressings and marinades. Add a dollop to a bowl of yogurt and granola for its sweetness and texture. You can also use it in baking as a filling between cake layers, or spread it over the top as a glaze.

What if you’re canning at a different altitude?

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.