Description
Jamie Oliver’s Lemon Marmalade is a traditional citrus preserve made by slowly cooking thinly sliced lemons with sugar and water until they form a thick, glossy spread. The natural pectin in the lemon peel helps the marmalade set without the need for additional thickeners.
Ingredients
- Lemons (1 kg, preferably organic) – The key ingredient, providing zest, juice, and natural pectin.
- Granulated Sugar (1.5 kg) – Sweetens and helps preserve the marmalade.
- Water (2 liters) – Essential for extracting flavors and softening the peel.
- Lemon Juice (from 1 large lemon) – Enhances the citrus flavor and aids in the setting.
Optional Additions
- Vanilla Extract (1 tsp) – Adds a warm sweetness.
- Whiskey (2 tbsp) – Gives a boozy depth.
- Ginger (1 tbsp, grated) – Adds a spicy kick.
- Honey (¼ cup, replacing part of the sugar) – Introduces a mild floral sweetness.
Instructions
Step 1: Prepare the lemons
Wash the lemons thoroughly to remove any wax or dirt. Slice them in half and juice them, reserving both the juice and the seeds.
Step 2: Thinly slice the lemon peel
Using a sharp knife, finely slice the lemon peel into thin strips. If you prefer a smoother marmalade, you can remove the white pith to reduce bitterness.
Step 3: Soften the peel
Place the lemon slices in a large pot with 2 liters of water. Add the reserved seeds to a muslin bag (they contain natural pectin). Bring to a boil, then reduce to a simmer for 1.5 to 2 hours, until the peels are soft and translucent.
Step 4: Add sugar and lemon juice
Remove the muslin bag of seeds and discard. Stir in the granulated sugar and lemon juice, ensuring the sugar dissolves completely.
Step 5: Boil until set
Increase the heat and bring the mixture to a rapid rolling boil. Cook for 15-20 minutes, stirring occasionally. To check if it’s ready, use the wrinkle test: spoon a little marmalade onto a cold plate, let it sit for 1 minute, then push it with your finger—if it wrinkles, it’s done.
Step 6: Jar the marmalade
Turn off the heat and let the marmalade sit for 5 minutes to distribute the peel evenly. Pour into sterilized jars while warm, seal tightly, and let cool completely.