02/06/2026
Homemade lemon marmalade because I’ll always prefer a little sour with my sweet 🍋
Winter arriving with a misty start after the weekend’s warmth has me thinking of frosty mornings, wrapped up in woolly layers and pottering around in the kitchen.
One of my preferred ways of pottering is to make marmalade from scratch - with last year’s effort involving lemon & thyme a standout combination that I’m still enjoying.
RECIPE - makes 3-4x 375ml jar
Ingredients:
- 2 kgs of lemons, rinsed
- 2 litres of water
- 2 handfuls fresh thyme
- 2 kgs white sugar
Use boiling water to sterilise the jars and leave to dry. Place a side plate into the freezer. This will be used later to test the marmalade’s setting point.
Slice the lemons into thin half-moons, removing any seeds and keeping them to one side. Add the slices to a large pot.
Place the seeds and the thyme into a piece of muslin. Use kitchen twine to secure the muslin and place it into the pot with the lemon slices. Pour in the water and simmer over medium heat for 30-45 mins or until the rind has softened, taking care not to reduce the liquid too much.
Use tongs to remove the muslin bag and place in a sieve over the saucepan to strain. Add in the sugar and simmer the liquid until the sugar has dissolved. Increase the heat to a boil and cook for 10-15 minutes at a time, checking the marmalade’s consistency in the following manner:
Spoon a drop of the liquid on to a chilled plate. Push the drop with your finger and if it crinkles, the marmalade is ready. If not, continue to boil the mixture. This can often take up to an hour, so both patience as well as a watchful eye on the saucepan are needed.
Once the marmalade has set, leave to cool slightly before spooning into the glass jars and sealing tightly. Once opened, the marmalade will keep in the fridge for up to 3 months.
