HOW TO MAKE A SMALL BATCH OF LEMON MARMALADE
Marmalade is not really something I like that much because store bought spreads like these, tend to taste too sweet for me.
My mom talked me into making a batch one day though, since we always have lemon in our house. And since I can control how much sugar I put into it, I gave it a try.
Glad I did, I loved it, and my family did as well.
It’s tangy and not too sweet. The fruit is soft, and there is no artificial flavor aftertaste. It is what’s good about homemade food. You know exactly what it contains.
Nowadays it’s something my family request periodically which I happily make. It’s easy to prepare and ingredients are always on hand.
COOKING TIPS
- Cut up the fruit as small as you can, to speed up cooking process.
- Do not cover your pan when simmering to avoid as it will boil over.
- Add vanilla for a twist on flavor. Although Personally, I like it with just lemon and sugar.
Lemon Marmalade
Ingredients
- 1 pc Lemon mInced
- 80 g white granulated sugar (less than 1/2 a cup)
- 2 cups water
Instructions
- Wash lemon thoroughly as you will be using the whole fruit.
- Cut the ends, and slice thinly.
- Remove seeds, then mince the fruit.
- Put lemon and water in a saucepan at high heat until it comes to a rolling boil.
- Remove cover and simmer at low heat until the water reduces in half.
- Add in sugar and stir occasionally, until it thickens.
- Test readiness of the marmalade by placing a small amount in a saucer, and cooling it. You’ll know it’s done if it’s not runny.
- Cool and place in an airtight container.
RECIPE YIELD
I only make lemon marmalade in small batches. For one, it doesn’t take long make, and it’s not a staple in our household. This is more of a treat for us, to add variety to our usual spread. Nice to have, but can do without.
This recipe, yields about 1 cup of marmalade. Chilled, it will keep for about 2 weeks.
WANT TO KNOW MORE?
Learn how to dehydrate oranges. Check out How To Make Dehydrated Orange Slices.