Lemon Marmalade

During my trips to Sicily to visit relatives, I always get pampered by them with delicious gifts coming directly from their fields.

I came back from my last visit with kilos of amazing lemons. Obviously, my relatives do not treat their produce with chemicals, thus I could not resist from making this amazing marmalade!

The quantity of sugar here is higher than the dose I use in my other jams. This is because lemons have a strong acidic and bitter taste. Moreover, I did not want to soak the lemons for 48 hours in order to avoid washing away the precious essential oil and nutrients of this magical citrus.

I can guarantee the result is a perfect balance of bitter and sweet flavor 🙂

Lemon marmalade
  • Preparation: 15 Minutes
  • Cooking: 35 Minutes
  • Difficulty: Easy
  • Servings: makes around 1,2 kilos marmalade
  • Cost: Cheap


  • 1 kg lemons (organic with edible zest)
  • 800 g light muscovado brown sugar
  • 2 lemons (juice only)


    • – wash the lemons well and possibly brush them to remove any trace of impurities or soil;
    • – dry the lemons with a clean kitchen towel;
    • – slice the lemons in very thin slices;
    • – remove the seeds from the lemon slices;
    • – cut each slice into four wedges;
    • – weigh the wedges thus obtained to ensure that the total weight amounts to 1 net kilogram;
    • – transfer the lemons to a large pot with high sides;
    • – add the sugar and the juice of two lemons;
    • – put the pot on the stove and set the heat to medium / high intensity and bring to boil;
    • – set the heat to medium intensity and continue cooking for at least 15 minutes;
    • – check that the lemon peel is fairly tender (it must be possible to cut it with a teaspoon);
    • – then use an immersion blender to blend half of the pieces of peel in the pot;
    • – continue cooking for another 15/20 minutes until the jam reaches the desired consistency;
    • – remove the pot from the stove and pour the marmalade into sterilized jars;
    • – close the lids and put the jars upside down;
    • – don’t touch the jars until they will be completely cold;
    • – after, to verify if the jars sealed well, press on the lid: it should not click.
    • – sealed jars can be stored up till 6 months;
    • – open jars should be stores in the fridge and the marmalade consumed within at least 2 weeks


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