Dieser Beitrag ist auch verfügbar auf:
Deutsch
This lemon marmalade with peel tastes incredibly refreshing, fruity and sweet sour. It also has a particularly intense aroma. You can make it at home with just two ingredients and without a gelling agent. You can find a detailed lemon marmalade recipe with the exact quantities and step-by-step instructions below.
Lemon marmalade recipe with peel without gelling agent
This lemon marmalade recipe does not require any added gelling agent, just like my apple jam, quince jam and pear jam. I have used whole citrus fruits for this, similar to the limonnik. This is because the lemon peel has a high pectin content, which ensures that the marmalade gels naturally.
Particularly aromatic without bitterness
Thanks to the citrus peel, the marmalade not only gels very well. It is also incredibly aromatic, similar to the orange marmalade, and refreshing. The lemon jam with peel simply tastes of fresh fruit and summer.
However, the white layer of citrus peel contains bitter substances. To remove the bitterness, the lemon pieces are placed in cold water for around 24 hours. This makes the marmalade taste really fruity and not bitter.
With pieces of fruit or fine
I have preserved the lemon marmalade with strips of peel. Alternatively, you can puree it after you have finished cooking it. Then bring it to the boil again briefly and divide between preserving jars. This will give you a fine marmalade, similar to the apricot jam and the cherry plum jam.
Delicious on bread, in desserts and pastries
Homemade lemon marmalade is ideal as a fruity spread for breakfast. Enjoy it on freshly baked white bread, croissants or fluffy rolls, for example.
The lemon jam with peel also tastes delicious in desserts. You can use it to spice up ice cream, such as the plombir or the lemon ice cream, rice pudding and yogurt. It is perfect with pancakes such as blini, oladi and American pancakes.
You can also use the lemon marmalade to fill your pastries. Try the sweet jam pirog or the jam oatmeal bars, among other things.
This homemade lemon marmalade is
- incredibly fruity,
- refreshing,
- sweet sour,
- heavenly delicious,
- with peel,
- with fruit strips – also fine possible,
- very aromatic,
- summery,
- vegan,
- with twice as much citrus fruit as sugar,
- without gelling agents,
- quick and easy to make with 2 ingredients,
- perfect on bread, for desserts and pastries,
- ideal as a gift, alongside the cornelian cherry jam and the strawberry jam.
Making lemon marmalade: tips and tricks
- Only use organic lemons for this recipe, as the peel of conventional fruit is contaminated with pesticides.
- Place the lemon pieces in cold water for a while to remove the bitter substances from the white layer of peel. This prevents the marmalade from tasting bitter later on.
- For a smooth consistency, puree the lemon jam after boiling and then bring it to the boil again briefly before preserving it.
- Store the homemade marmalade in sealed jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
Did you make the lemon marmalade using this recipe? I look forward to seeing your results, your star rating and your comment below on how it turned out and how it tasted.
Also try these recipes for homemade jam:
- Raspberry jam recipe – the fruity classic
- Sour cherry jam recipe: with 3 ingredients
- Rhubarb jam – recipe for sweet sour spread
Lemon marmalade with peel
Equipment
- sterilized preserving jars
Ingredients
- 1 kg organic lemon pieces
- 500 g sugar
Instructions
- Carefully cut organic lemons into thin slices with a sharp knife so that as little juice as possible escapes and then quarter each slice, removing the seeds as necessary.
- Weigh out 1 kg of lemon pieces, place them in a very large bowl or saucepan and pour plenty of cold, clean water over them.
- Leave the lemon pieces in the water in a cool place for approx. 24 hours.
- Drain the water and put the lemon pieces in a saucepan.
- Add sugar to the lemon pieces and stir.
- Bring the lemon mixture to the boil while stirring and simmer for about 30 - 40 minutes, stirring occasionally. Stir frequently at the end of the cooking time so that it does not burn, and test the jelly every now and then.
- Pour the hot lemon marmalade immediately into sterilized preserving jars, seal the jars, place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Notes
- Only use organic lemons for this recipe, as the peel of conventional fruit is contaminated with pesticides.
- Place the lemon pieces in cold water for a while to remove the bitter substances from the white layer of peel. This prevents the marmalade from tasting bitter later on.
- For a smooth consistency, puree the lemon jam after boiling and then bring it to the boil again briefly before preserving it.
- Store the homemade marmalade in sealed jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
- Take note of the detailed tips and tricks for making the lemon marmalade at the top of the article.
If you are using Pinterest, you can pin the following picture:
