Lemon Honey Marmalade

Name: Lemon Honey Marmalade
Prep time: 2 h
Cook time: 2 h
Total time: 6 h
Yield: 3 cups
Ingredients: 5 pounds lemon; 4 cups honey; 1 cups water

User Reviews

5

12 reviews

Excellent

Prep Time
2 hrs
Cook Time
2 hrs
Chill Time
2 hrs
Total Time
6 hrs
Servings
3 cups
Calories
1593 kcal
Course
Condiments
Cuisine
American

Lemon Honey Marmalade

Jessica Carroll

Report

Lemon Honey Marmalade combines fresh lemon zest, carefully peeled lemon sections, and naturally derived pectin from the seeds to create a thickened spread sweetened with honey. Its preparation requires precise removal of the white pith from the lemons to avoid bitterness, resulting in a marmalade with a balanced tart and sweet flavor. The marmalade thickens to a consistency suitable for spreading, ideal for use on toast or in baking.

Description

Lemon Honey Marmalade is crafted by peeling and preparing fresh lemons, carefully stripping away the bitter white pith and separating sections to extract juice and seeds. The seeds serve as a natural source of pectin, which helps the marmalade set without commercial additives. Honey sweetens the mixture, complementing the citrus's natural tartness. Cooking involves reducing the mixture while monitoring its setting point by testing on chilled plates until it reaches the desired gel-like consistency. The resulting marmalade offers a tangy-sweet flavor and a slightly thick texture useful for spreading.

The marmalade is best stored in glass jars due to citrus acidity. It can be refrigerated for regular use or frozen with precautions to avoid jar breakage. Avoid overcooking to prevent the marmalade from hardening into a candy-like texture; if overcooked, it can be loosened by carefully reheating with water. This recipe calls for organic or homegrown lemons to avoid wax coatings and emphasizes thorough cleaning.

Overall, this marmalade is a traditional preparation that yields a natural, handcrafted spread where none of the fruit is wasted, and it benefits from patient, careful preparation to balance flavors and textures.

Share:

I Made This!

Be the first!

Print

46 people printed this

Save this

Be the first!

Ingredients

Servings

5 pounds lemon plural
4 cups honey
1 cups water divided

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Put a few small plates in the freezer as you'll use them to test the marmalade later.
Using a vegetable peeler, remove the zest in strips from lemons. Cut strips into 1-by-1/8 inch strips. With a knife, cut off all white membrane, or pith, from peeled lemons. Discard the pith and membranes.
Working with one piece at a time, set fruit on its cut end and use a sharp knife to remove the white pith from the outside. Be as precise as possible—you really don't want any of the pith left on the fruit, as it is terribly bitter. Discard the pith.
Hold the peeled fruit over large bowl to catch the juice and hold with one hand. Then use a sharp paring knife to cut out the sections, letting the sections drop into the bowl below. Pick out the seeds and set them aside. You'll actually use them later.
Once you've cut the sections out of the fruit, you'll be left with a handful of the membrane that separates the lemon sections. Over the bowl with squeeze out as the remaining juice into the bowl with the lemon sections. Discard the membranes. Again, do not throw the seeds away.
Fill a stock pot with 2 cups of water and bring to a boil over high heat. Once boiling, add the zest and continue boiling over high heat for 10 minutes. Drain the water from the saucepan, leaving the zest then fill the saucepan with 2 cups of water again. Place the stock pot over the stove over high heat and set the timer for 10 minutes. One last time drain the water from the saucepan, fill with 2 cups water, place over high heat and set the timer for 10 minutes. Drain one last time while leaving the zest.
Add the fruit juices, water and honey into the stock pot along with zest. Stir to dissolve the honey and bring everything to a boil, about 10 minutes.
While the lemon mixture is heating up, make the ‘pectin bag.’ Put the seeds in a double layer of cheesecloth. Lay a large layer of cheesecloth in a medium bowl or plate and add the seeds on top. Tie the ends of the cheesecloth together so the seeds are held inside. You’re essentially making a teabag out of the cheesecloth or a ‘pectin bag.’
Once the lemon mixture starts to boil, add the "pectin bag" to the mix. Let cook for about 45 minutes to 1 hour, stirring occasionally.
For the final marmalade to set, it needs to be 220 F for at least 5 minutes. You can use a candy thermometer, but if you don't have one, you will need to do several tests using those frozen plates. If you’re not using a candy thermometer, make sure to watch it as it thickens. It’s easy to get distracted and forget about it on the stove.
After the marmalade has reached 220 F and stayed there for 5 minutes, you test the marmalade by dropping a spoonful of the mixture on one of the chilled plates you set in the freezer earlier. Let it sit for a minute, swirl the plate to spread the marmalade, then drag your finger through the mixture. If the marmalade is ready, it will leave a clean track behind it. The mixture will have also reduced and be thicker than water. When you hold your spoon up, you will notice that the liquid doesn’t roll off the spoon as quickly. You don’t want it to look super thicker and already like marmalade as it will continue to thicken as it cools. If it’s already super thick then it was end up hardening as it cools and won’t spread.
Once it’s finished cooking, remove the pectin bag from the marmalade. Use a large spoon to press the bag against the side of the pot to get as much of the marmalade out of the bag as possible. Discard the bag and its contents.
Remove the pot from the heat and let the marmalade mixture sit for about 5-10 minutes before transferring it to the jars. You’ll want it to cool slightly before transferring it to jars.

Notes

Use fresh, organic or homegrown lemons, as wax coatings on commercial lemons can affect flavor and texture.
Carefully remove all white pith from lemons to avoid bitterness in the marmalade.
Use the lemon seeds to create a natural pectin bag by tying them in cheesecloth or a teabag for thickening.
Test marmalade set by placing a spoonful on frozen plates and checking if it leaves a clean track when finger-dragged.
Avoid overcooking to prevent the marmalade from becoming too thick and hardening like candy.
Store marmalade in glass jars due to citrus acidity and allow it to cool before transferring to jars.
If overcooked, melt marmalade gently with some water to restore spoonable consistency.
Do not put extremely hot jars directly into the freezer to prevent breakage; cool slightly first.

Nutrition Information

Show Details

Serving 1cup Calories 1593kcal (80%) Carbohydrates 443g (148%) Protein 10g (20%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 37mg (2%) Potassium 1278mg (27%) Fiber 22g (88%) Sugar 390g (780%) Vitamin A 166IU (3%) Vitamin C 403mg (448%) Calcium 224mg (22%) Iron 6mg (33%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 1593 kcal

% Daily Value*

Serving	1cup
Calories	1593kcal	80%
Carbohydrates	443g	148%
Protein	10g	20%
Fat	2g	3%
Saturated Fat	1g	5%
Sodium	37mg	2%
Potassium	1278mg	27%
Fiber	22g	88%
Sugar	390g	780%
Vitamin A	166IU	3%
Vitamin C	403mg	448%
Calcium	224mg	22%
Iron	6mg	33%