Lemon Marmalade

Lemon Marmalade


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Lemon Marmalade may not sound that appetizing, but it is! It actually makes for a great spread on baked goods. Try some today!

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Chicago, IL

Serving Size / Yield

6 jars


  • 5 large seedless lemons
  • 8 C. water
  • 8 C. sugar
  • Jars for storage

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Remove the peels from the lemons as well as their tough centers.
Cut into round slices and then into half crescents.
Put into a pot with water and bring to a boil. Stir frequently.
Turn off heat and mix in the sugar until it disappears.
Put a lid on the pot and let it stand overnight.
The next day bring back to a boil and then let simmer for 1 hour. Boil again and stir frequently for 30 minutes.
Skim off the extra foam.
Fill mason jars with marmalade and process in a hot water bath for 15 minutes.

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