How to Make Lemon Marmalade
The Mission: DIY Marmalade
Achieving the perfect taste and texture at home is a three-day commitment that involves both steeping and simmering fruit in water to very slowly extract flavor and pectin—a natural thickener concentrated in the bitter-tasting pith.
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Day One: Soak
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Day Two: Cook
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Drain
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Immerse
Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. Cover the lemon slices with 2 inches of water.
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Cook
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Drain
Strain through a fine sieve, add fresh water and cook once more until the lemons are very tender and the liquid is slightly reduced. Let stand at room temperature overnight.
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Day Three: Blend
Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and cook.
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Test
Spoon the marmalade onto a chilled plate and let cool to room temperature.
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Finish
Stop cooking when the marmalade thickens like jelly and a spoon leaves a trail when dragged through it.
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Jar
Spoon marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Process by boiling the jars in water for 15 minutes.