Honey Lemon Marmalade
Marmalades and Jams are the spreads of choice on the French breakfast table, for topping a classic baguette with butter. And in the Winter, I do love a good citrus marmalade that packs a punch of bold and bright flavors. This Honey Lemon Marmalade recipe is a great Winter project, if you’re looking for that kind of spread. It has a great balance of sweetness and bitterness, with the fresh acidity from the lemon and the mellowness from the honey. It’s the perfect way to preserve citrus season and bring…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium-sized organic lemons
- 2 cups sugar (400g)
- 4 tbsp (about 60ml) honey
- 3 cups (750ml) water
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.
- 3
Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.
- 4
Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).
- 5
If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.
- 6
Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.