AuthorBen WatsonCategorySweetDifficultyBeginnerBy themselves, lemons make a surprisingly good marmalade – particularly if you find the whole Seville thing a little overpowering. This recipe will give you roughly 10 jars to store away. I think you get a better and clearer result if you scoop out the flesh with a sharpened spoon before cooking. Chopping uncooked rind reasonably evenly is easy and it’s also far easier than removing the pips from a squidgy, sticky mass of cooked lemon flesh...
Wash lemons and cut off the “top”. Scoop out the flesh and chop the rind evenly into thin slices. Pop in large pan with 2.5l water and bring to boil. Simmer for 2 and a half hours or until skins can be pierced with fork easily.
Remove lemons from pan and keep 1.5l of the water left behind. If you have too much water, reduce and if you have too little add in some more.
Add the sugar and bring to the boil until dissolved. Boil rapidly until setting point (you can’t go wrong with hitting 104.5c) is reached. Drop a little marmalade onto a cool saucer and let chill for 1 min, then push with finger to test if it crinkles. If not, continue process until it does.
Leave to cool for 10-15 mins, remove the muslin bag and gently stir in on direction to disperse any scum. Pour into warm and sterilised jars and seal.
Ingredients
Directions
Wash lemons and cut off the “top”. Scoop out the flesh and chop the rind evenly into thin slices. Pop in large pan with 2.5l water and bring to boil. Simmer for 2 and a half hours or until skins can be pierced with fork easily.
Remove lemons from pan and keep 1.5l of the water left behind. If you have too much water, reduce and if you have too little add in some more.
Add the sugar and bring to the boil until dissolved. Boil rapidly until setting point (you can’t go wrong with hitting 104.5c) is reached. Drop a little marmalade onto a cool saucer and let chill for 1 min, then push with finger to test if it crinkles. If not, continue process until it does.
Leave to cool for 10-15 mins, remove the muslin bag and gently stir in on direction to disperse any scum. Pour into warm and sterilised jars and seal.