0 from 45 votes
Lemon Marmalade Recipe
A two ingredient all natural lemon marmalade without artificial pectin added.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 3 10 0unce jars
Calories: 1064 kcal
Course:
Condiments , Others
Cuisine:
French
Ingredients
- 2.2 pounds lemon fresh, skin on
- 3¾ cup sugar
Instructions
- Rinse lemons to get rid of impurities and pat dry.
- Cut off lemon ends and discard, cut into two, and slice lemon.
- Pick out seeds and discard seeds.
- Place lemons into a large cooking pot with the sugar and mix up.
- Bring to a rolling boil, reduce heat and simmer over a low to medium heat setting.
- Reduce until lemons start to appear glossy and a bit translucent.
- Blend with an immersion blender. I like it chunky.
- Test if the marmalade is set by dropping some on an ice-cold plate. The setting temperature to check with a candy thermometer is 220 Fahrenheit/ 105 Celsius. If it runs, cook until set, repeat test.
- Fill clean jars with your marmalade up to the rim. Close jar with lid and turn upside down to create vacuum. Turn it back down after 10 min or so.
- Store jars.
Cup of Yum
Notes
- 3 x 10 oz/ 370 ml jars with lids.
- You will need about 3 x 10 oz/ 370 ml jars with lids.
Nutrition Information
Calories
1064kcal
(53%)
Carbohydrates
281g
(94%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
9mg
(0%)
Potassium
464mg
(13%)
Fiber
9g
(36%)
Sugar
258g
(516%)
Vitamin A
73IU
(1%)
Vitamin C
176mg
(196%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 310 0unce jars
Amount Per Serving
Calories 1064
% Daily Value*
| Calories | 1064kcal | 53% |
| Carbohydrates | 281g | 94% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 464mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 258g | 516% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 176mg | 196% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.