Lemon Honey Marmalade
I first made this tasty preserve in the spring before many of the other fresh fruit options were available locally and have been thoroughly enjoying it ever since. You can always find decent lemons year round which makes this spread a great preserving option for any season. Although I have made different marmalades in the past with oranges mixed with Campari liqueur, or even with blood oranges, I had never made a lemon marmalade before and loved both the texture and tart flavor created in this jam. This is such an easy preserve to make and has so many uses in the kitchen. It’s tart, fresh flavor makes it great for everything from a spread for morning toast, to a fruit topping for a bowl of yogurt. I also use this delicious spread in my baking as a filling for cakes, melted as a topping for quick loaves, or even add a dollop inside muffins for a delicious surprise.
I use organic lemons whenever possible, and this marmalade will last for up to two years when preserved and stored in hot, sterilized sealed canning jars. To test if your jam has set, place a small plate in the freezer before you start your jam. Once you feel your jam may be ready, drop a spoonful of jam onto the frozen plate and move it back and forth. If the jam is ready it will mound on the plate, and not run off.
Deborah Mele 2011
Lemon Honey Marmalade
The addition of honey mellows out the lemons perfectly in this citrus marmalade.
- 2 1/4 Pounds Organic Lemons
- 4 Pounds Sugar
- 1 Cup (8 Ounces) Liquid Honey
- Scrub the fruit and trim top and bottoms, and then place the lemons in a large pot and cover with 2 1/2 quarts of water.
- Bring to a boil and then cook at a slow boil for 2 hours or until the skin is tender when pierced with a fork.
- Remove from the water and cool to room temperature, reserving the cooking liquid.
- Measure out 7 cups of the cooking liquid. If you have more than this, bring the liquid to a boil to reduce. (If you have less than 7 cups, add additional water to make up this amount.)
- Cut the lemons in half and throw out any seeds, and then cut the skin and lemon flesh into shreds and add the cut up fruit back into the cooking liquid.
- Add the sugar and honey, and bring to a boil, stirring often until the sugar is completely dissolved.
- Continue cooking on a rapid boil until the jam begins to set.
- After 15 minutes test to see if jam has set (see note above).
- If it hasn't set yet, continue to cook at a low boil until it has set.
- Pour the hot jam into hot, sterilized canning jars to within 1/2 inch to the top, and seal immediately.
- Let the jam sit overnight before moving, and then store in a cool, dark place for up to 2 years.
Hello, I’ve been fascinated with this recipe and I want to make it. I still would like to know if I decide to use pection, how much can I use to thicken the mixture a small amount to be sure of that texture instead of one which is runny?
I’ve only made this recipe withput pectin and it isn’t runny at all as you can see in the photos.