Lemon & Apple Marmalade

Four ingredients and no added pectin. This marmalade relies on the natural pectin in Granny Smith apples to reach a set, which means you’re working with fruit, water, and sugar and nothing else. The lemons soak overnight to soften the peel, then everything cooks down together until it reaches the jelling point.

Slicing the lemons thin is important here. You’re eating the peel in every spoonful, and thin slices cook through properly and distribute evenly throughout the marmalade. Seeding them before soaking saves you from fishing out seeds later.

The apples break down completely during the 20-minute cook, melting into the lemon mixture and providing body and natural sweetness that balances the tart citrus. Ten cups of sugar sounds like a lot, but this recipe yields 14 cups of marmalade, and that sugar is what preserves it and helps it gel.

Kitchen Tips

• Use a non-reactive pot (stainless steel or enameled). Aluminum and copper react with the acid and affect the flavor
• Test for the jelling point by placing a small spoonful on a chilled plate. If it wrinkles when you push it with your finger, it’s ready
• Skim any foam off the surface during boiling for a clearer marmalade
• Process the filled jars for 10 minutes in a boiling water bath for shelf-stable storage

Variations

• Ginger lemon apple: Add a tablespoon of finely grated fresh ginger for a warm, spicy kick
• Vanilla bean: Split a vanilla bean and simmer it with the fruit for a more complex, aromatic marmalade
• Low sugar version: Reduce the sugar by a few cups and use a commercial pectin to ensure it still sets