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.