Celine’s Lemon Marmalade

Toast and marmalade for tea?  I think yes!

My mom is always on the hunt for new recipes.  She tries them out and then shares the yummy ones with me.  This super-uber simple recipe is one of those.  Two ingredients and a little time results in a tart, golden, yummy schmear for toast.  Adjust the ingredients to however much marmalade you want to end up with.  I decided to just do a little test run to see how it worked; using just a few small lemons.

  • 3 small lemons–I think Meyer lemons would rock this marmalade–use ’em if you can find ’em!
  • enough sugar to equal the amount of juice from the lemons

That’s it!  First, wash the lemons and peel them, using a vegetable peeler.  I suggested zesting, Mom said absolutely not–your little pieces of peel would not create the desired texture in the marmalade.  You MUST use a veggie peeler.  OK…now that I’ve tasted it, I must agree–use the peeler.  🙂

Finely chop the peel until you have lemon peel confetti.  Place it in a sauce pan that will hold the juice and sugar you expect to use.

Juice the lemons, strain off the seeds, and measure the amount of juice.  Place juice in the pan.

Measure out an equal amount of sugar–I had 1/2 cup of juice, so added 1/2 cup of sugar.  Add to the pan.

Stir and bring to a boil.  Reduce heat to simmer.  Simmer for 25-30 minutes, or until a couple of drops of the marmalade dropped into a large metal spoon hold their shape and have a thickness you like when cooled.

Pour marmalade into a sterilized, warm jar.  Seal and cool. 

You can do the whole canning thing if you want and make extra jars for little gifties.  My three little lemons made about 1/2 cup of marmalade–enough for a taste, enough for toast and tea.

What food gifts do you like to give?

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Filed under breakfast, Canning and preserving, comfort food, recipe

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