top of page

Lemon Marmalade

Updated: Apr 13, 2023

If I have a gun pointed at my head and I was made to choose between chocolate and lemon, I would choose lemon. Yes! I actually love lemons more than anything else (but pizza is still irreplaceable). And I am perplexed that there is little to no store-bought lemon marmalade. Maybe I should start my line of jams and marmalades?

Anyway, if you have followed my social, you will know that I lost 50+gb of hard work, videos and photos. This recipe is one of the 50gb. I actually made this specifically for my Limoncello Tiramisu; I will be posting that recipe soon. And you should probably know what's coming after this... Lemon Chicken of cos!



(Make 1 large jar)

  • Lemons Preferably Organic, 500g

  • Cinnamon Stick, 1

  • Granulated Sugar, 500g to 1kg



  • Heavy Sauce Pot



  1. Wash the lemons thoroughly.

  2. Transfer into a sauce pot and add just enuff water to submerge.

  3. Turn the heat up to medium-high and bring it up to a simmer.

  4. Turn the heat down to low, cover and continue cooking for 1 to 1.5 hrs or until the lemons are fork tender.

  5. Set aside to cool down completely or preferably overnight.

  6. The next day, slice the lemons in halves and scoop out all the flesh and membrane.

  7. Transfer the flesh and membrane onto a bowl lined with cheesecloth.

  8. Tie the cheesecloth tightly.

  9. Slice the peels into strips.

  10. Weigh and measure the lemon. It should be about 1.5kg. Add more water if necessary. If there's extra, use it to make some lemon tea.

  11. Return the lemon water back into the pot over medium heat.

  12. Cook and reduce to about 3/4.

  13. Add in the lemon peels, flesh and membrane together with any juices.

  14. Stir to combine well and bring it up to a simmer.

  15. Add 500g of sugar and cinnamon.

  16. Stir to combine well or until the sugar has dissolved.

  17. Taste and adjust with more sugar if desired, 100g at a time.

  18. Continue cooking until it has lightly caramelized.

  19. The marmalade should be thickened and the peels should be slightly translucent.

  20. Fish out the cinnamon stick.

  21. Transfer the cheesecloth with the flesh and membrane onto a sieve.

  22. Squeeze out as much juice as humanly can. Discard the residue.

  23. Carefully transfer the marmalade into a sterilized jar.

  24. Set aside to cool down completely before chilling in the fridge.

  25. I love to spread this lemon marmalade onto my homemade Sablé Breton.

  26. The marmalade can be stored for up to 3 months chilled in the fridge, or maybe longer.

Natural pectin. No added preservatives...

Sablé breton and lemon marmalade are perfect together...


Recipe Video:

20 views0 comments

Recent Posts

See All


bottom of page