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 🙂
- 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