Lemon Shred Marmalade
Submitted by jlc
Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.
YIELD
10 cupsPREP
15 minCOOK
3 hrsREADY
3 hrsThis is old-fashioned marmalade making at its purest. Four ingredients: lemons, grapefruit, water, and sugar. No added pectin, no shortcuts. The natural pectin in the citrus pith and seeds does all the gelling on its own.
The lemon peel gets cut into fine shreds and simmered separately until tender before joining the marmalade. This extra step is what gives you those beautiful, translucent strips of peel suspended in clear, golden jelly instead of tough, chewy bits.
The grapefruit serves a specific purpose here. Its high pectin content helps the marmalade set properly. It simmers with the lemon pulp for a full 90 minutes, releasing all that pectin into the liquid, which then gets strained through a jelly bag for clarity.
The final hard boil is where everything comes together. Watch the jelly thermometer closely. Once it hits the setting point, pull the pot off the heat immediately. Overboiling makes the marmalade dark, thick, and overly sticky.
Pro Tips
- Remove all white pith from the peel. Pith makes the marmalade bitter.
- Don’t squeeze the jelly bag. Let it drip naturally for a crystal-clear marmalade. Squeezing forces through cloudy pulp.
- Test for set by dropping a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
- Sterilize jars and lids in boiling water before filling. Hot marmalade into hot jars prevents cracking.
Variations
- Add a splash of whisky or brandy to the finished marmalade for a grown-up preserve.
- Stir in fresh ginger slices during the peel simmer for a lemon-ginger marmalade.
- Use Meyer lemons for a sweeter, more floral version with less tartness.
Ingredients
Directions
Wash and peel the lemons thinly, remove the white pith and seeds and discard them.
Cut the peel into fine shreds; reserve the pulp.
Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender.
Drain the liquid from the lemon shreds and set both aside.
Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1½ hours, or until the fruit is tender.
Add the liquid from the lemon shreds to the kettle and bring just to a boil.
Remove from heat and strain mixture through a jelly bag.
Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice.
Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read
Comments
