Lemon Marmalade Recipe Jamie Oliver

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HOMEMADE LEMON MARMALADE



Homemade Lemon Marmalade image

This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.

Provided by Peggy Trowbridge Filippone

Categories     Brunch     Breakfast     Snack     Jam / Jelly

Time 5h55m

Yield 48

Number Of Ingredients 3

10 large lemons (washed)
4 cups water
4 cups sugar

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.

Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g

LEMON MARMALADE



Lemon marmalade image

Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort

Provided by Good Food team

Categories     Condiment, Snack

Time 3h20m

Yield Makes 6 x 450ml jars

Number Of Ingredients 2

1kg unwaxed lemon
2kg granulated sugar

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.

Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

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