When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.
YIELD
96 servingsPREP
12 hrsCOOK
1 hrsREADY
13 hrsIngredients
Directions
Add water to fruit and simmer 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes.
As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving ¼ inch head space. Adjust caps.
Process 10 minutes in boiling water bath.
Makes 6½ pints.
Comments
i assume from this marmalade recipe that the lemon pulp is discarded and the lemon utilized is only the zest
Hi Mike, just made this recipe today. I used both lemon pulp and zest, I thinly sliced the whole lemon, and the marmalade came out outstanding. Citrus, fruity, slightly bitter and not too sweet, just the kind we wanted. Definitely worth the efforts.
Guys, after it stands for that 12-18hrs having used the 1.5 quarts of water, when it's time to boil till tender for about 45min, do you add more water? I feel like the water from the soaking won't last for that 45min...help.
Hi, I didn't add any extra water, because it was enough liquid for me. I guess that if you feel like it will burn, maybe add a little water to prevent it. Hope this helps, and happy cooking :-)
Hi I’m British and want to make this recipe as it looks lovely. Do I have to do the bath process? I normally wash my jars in hot soapy water the rinse with boiled kettle water then leave to dry in oven on heat of 75c all the time I’m doing the cooking. I then pour into hot jars and seal using a rubber jar tightener / opener. Most American recipes I view require hot bathing for 10 minutes but I can’t find a UK recipe as nice as this one. Is it vitally important to do the bathing if the jars are constantly kept at a sterilising temperature until filling. Many thanks carolyn x
No bath required if you have sterile jars, lids, seals etc. I have never in 40 years put preserves in a water bath. Everything must be hot when compiling so your seals snap closed while cooling.
I made this recipe recently as I had just so many lemons. I used more lemons than oranges and after it was all cooked the strength of the pectin in the zest made it set very well. In fact I could have put in another cup of water. Very good flavour!
Never made jam before so lm really pleased to read all the comments. Thank you all.
Now wish me luck.
Direction not really easy to figure out
Boiling to get this thick ! it's been1hour and I have it for another 45 minutes
Please fix directions on webpage to are it easier to follow
Thank you
Do you cut some of the orange rind off and discard ?