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Lemon Marmalade              Veg   CD   ACC


Vegetarian  Fruit  Cold  jam Accompaniment  Preserve  Preserves  Preserving  



450g/1lb Lemons

1.1L/40fl.oz.  Water

1.2kg/2 ˝ lb Sugar



1. Halve the lemons then thinly slice reserving the pips. Tie the pips in muslin.

2. Place the sliced lemons and muslin bag containing the pips in a large bowl together with the water and soak overnight .


3. After soaking, place the fruit, water & pips in a large saucepan, bring to the boil, then reduce the heat, cover the pan and simmer for about 1 ˝ hours until, peel is very soft.


4. Meanwhile, prepare the jars (see notes below).

5. Remove the bag of pips from the pan and discard then add the sugar. Bring slowly to the boil, stirring constantly then boil rapidly, uncovered, for about 20 minutes.

6. Remove the pan from the heat and test for a set (see notes below)


7.  Skim the surface with a slotted spoon, allow to cool slightly then ladle into warm jars, cover, seal and label (see notes below).


Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.


Testing for a set – Remove the pan of jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then gently push your finger through the jam.  If it wrinkles a satisfactory set has been achieved. If it doesn’t, return the saucepan to the heat and continue to boil for a few more minutes then test again. Repeat as necessary.


Filling the jars –  Fill  to the top then wipe the rims of the jar with a damp cloth. Immediately cover with a waxed disc whilst still hot (wax side down). Allow to cool then cover with cellophane,  securing with a rubber band. For long term storage secure the cellophane with a screw top lid.


Storage – Store in a cool dark place.











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Side Salads

Vegetable Side Dish  Recipes  

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