Lemon Marmalade

Today was lemon marmalade day! Since I got struck by my muse completely unexpectedly I worked with the ingredients I had at home. I only made enough for one small jar, but you can easily double or triple the measurements. So simple yet so delicious!! Now the only thing lacking is a soft, fluffy slice of bread, hmm…;)


  • 4 unwaxed lemons
  • 1 cup white sugar
  • 2 cups water


Make sure you pick good lemons with undamaged skin. Wash them thoroughly; you may want to additionally plunge the lemons in scalding water for a few moments to make sure they are REALLY clean. Cut your lemons in quarters and then slice each quarter very thinly along the sorter edge. In a saucepan prepare simple syrup by dissolving the sugar in the water. Submerge the chopped lemons in the sweet mixture and set to boil for about 40 minutes on low to medium heat. You want it to be gently bubbling. To check if the jam is ready, spoon a little onto a plate and tilt it. It should slide down with resistance. If necessary, cook for longer. Bear in mind it will set more after it cools down. Turn off the heat and leave to cool for 5 minutes, then transfer to a clean jar.


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