Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, whole lemon marmalade. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Whole lemon marmalade is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Whole lemon marmalade is something that I have loved my whole life.

Set lemon flesh aside while you work with the peel. Slice peel (with pith attached) into very thin, bite-size strips and transfer to a large pot. Cover lemon strips with cold water and bring to a boil over high heat. How to make Three Ingredient Lemon Marmalade: Making the marmalade is a two-day process.

To get started with this particular recipe, we have to prepare a few components. You can have whole lemon marmalade using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Whole lemon marmalade:

1. Make ready 214 g (1 1/2) lemon, left on the table on my kitchen counter
2. Make ready 1/2 tsp salt
3. Take 220 g sugar - more sugar, if you like sweet one
4. Get 600 ml water
5. Make ready Clean some jars, just pour the boiling water onto the jars and lids

I won't get into the science of it, but having the proper concentration of sugar is what allows the pectin to activate and the marmalade to form a proper gel. Take advantage of their bounty when they're in season (January to May) by making this tart and tempting Meyer Lemon Marmalade. Unlike most marmalades, this one uses the whole fruit, sparing the cook lots of peeling time and creating a marmalade that looks rich and creamy, almost like lemon curd. Looking for a more traditional marmalade?

Steps to make Whole lemon marmalade:

1. Cut out the top and bottom of lemons. Take out the seeds. I don’t use them. Then shred the lemons into fine strips. Put all the ingredients except sugar in a large pan. Bring to the boil then reduce heat to medium. Simmering for 1 hr or until the skin is soft. Half lid (preferable) on and stir occasionally.
2. When it's cooked, pour the sugar and stair well. To a high heat nearly boiling point for 15 minutes or until set. Stair all the time. Careful for the volcano acts!!!!
3. When you think it’s done, place a little of marmalade on a small plate. Put it in the fridge or freezer until cool, tilt or turn the plate upside down. If not running, it’s done! But if still runny, a little bit more cooking. Remove from heat and rest for 10 minutes, then fill the marmalade in the jars. Lid on tightly.
4. I love, the peanut butter and marmalade, both on the top of my sourdough bread. And, this is really good idea for Christmas present this year. I will🥰 If you want to make more jars for presents, you can double or triple the ingredients.

Unlike most marmalades, this one uses the whole fruit, sparing the cook lots of peeling time and creating a marmalade that looks rich and creamy, almost like lemon curd. Looking for a more traditional marmalade? Cover and refrigerate for three to four hours. Heat the lemon mixture to boiling over high heat, stirring frequently. Bring lemon mixture to a boil over moderate heat.

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