Super Easy Homemade Lemon Marmalade Recipe
This is a super easy homemade lemon marmalade recipe with only 2 ingredients: LEMONS and HONEY!
Ingredients
- 2 kg lemons
- 1 kg honey
Notes
1. Clean the lemons.
2. Peel the lemons. Cut the peels into thin slices (thickness and length depending on your preference). We cut our lemons approximately 1/2 to 1 cm thick and 3 cm long (1st and 2nd batch) and a mixture of small squares (because the husband was short on time in making the recent batch and was less concerned about uniformity) because we prefer a chunky texture. Weigh and put in a separate bowl.
3. Gather the meat of the lemons and also cut them into pieces, and remove the seeds. Avoid including the white parts, they give off a bitter taste. Weigh and put in a separate bowl.
4. Calculate the amount of honey needed, based on the total weight of the lemon peels and meat. We use 1 kilogram of honey for every 2 kilograms of lemons. For 4 kg. of lemons, use 2 kg. of honey. This is a 66.66% lemons and 33.33% sugar percentage. and in reality, even a lower sugar percentage since honey contains water.
5. Boil the lemon peels. Boil enough water in a pot and then put the lemon peels and let them simmer for 3-4 minutes. Strain and repeat the process 2 more times, this is done to remove the bitter taste from the peels.
Update: You can skip boiling the lemon peels, especially when making a huge batch of lemon marmalade, to save on time. Just store the marmalade jars for 3-4 months before consuming them to get rid of the bitter taste.
6. Put the honey in a huge pot and put it on a low fire, to slowly liquefy the honey. Then the honey is already very liquid, pour the lemon peels and let it simmer for about 3-4 minutes. Then, add the lemon meat as well and cook together for another 20-30 minutes on medium fire. Keep stirring to avoid lemons sticking into the bottom of the pot.
7. The marmalade is finished when the consistency becomes sticky. But don't overcook! Even if the consistency is not yet very sticky, it will be once cooled.
8. Transfer the marmalade to storing jars, put the lids on, and let them cool. If you only have 2-3 jars of lemon marmalade, you can just store them in the refrigerator. If you made a big batch, you have to water bath the jars for 15 minutes for safe storage.