Quick Lemon Marmalade

Late Autumn sees the first lemons, and jam is a perfect way to begin using them.

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Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.

One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.

Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.

Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.

You might like to browse all of our Jams and all of our recipes for Lemons.  Or be inspired by our collection of easy Mid-Autumn recipes.

File 24-04-2016, 10 47 49

Processor Lemon Marmalade

Prep Time: 7 mins to prepare the lemons
Cook Time: 35 mins including resting time
Makes: 2 cups

ingredients
3 large lemons (500g)
1.5 cups water3 cups sugar

method
Quarter the lemons and discard the seeds. Chop the lemons finely in the processor or by pulsing the blender.

method for microwave
Place into a deep dish with the water, place into the microwave and cook on high for 10 minutes or until the lemon rind is tender.

Stir in the sugar, place back into the microwave and cook on high for 18 minutes or until the jam jells when tested on a cold saucer – stir occasionally during the cooking time. Stand for 5 minutes before pouring into hot sterilised jars. Seal when cold.

method for the stove top
Place in a deep saucepan and bring to the boil on the stove top. Rapid boil for around 8 – 10 mins for the first stage – but watch the lemons so that they don’t catch. Then stir in the sugar and cook for 18 – 20 mins until setting point is reached – when the jam jells when tested on a cold saucer. Stir occasionally during the cooking time. Stand for 5 minutes before pouring into hot sterilised jars. Seal when cold.

recipe notes
Add 2 star anise for a subtle flavour.

Add finely grated or chopped ginger to the jam. Microplaning ginger gives good fine gratings that melt into the jam. Or chopping the ginger rather than microplanning will add a little texture to the jam and gingery taste explosions.

Any citrus or combination of citrus fruits can be used. The cooking times will vary depending on the fruit used.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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