A no pectin added, natural marmalade recipe

This Honey Lemon Marmalade recipe requires only 4 ingredients: lemon, honey, sugar, water – with no pectin added. It is a very simple recipe that leans on lemons to bring a punch of bright and zesty flavors.

Of course, I see how a lemon marmalade could be a little hard to come by, since lemons are too sour to eat on their own, but the addition of honey here cuts the bitterness of the fruit and brings a nice smoothness all around. It makes for a sticky spread that is zesty, just sweet enough, still a little sour, with no unpleasant bitterness. Try it on toasts, crêpes, or even as a sauce with chicken or duck.

Cooking notes:

• Regular lemons or Meyer Lemons? I love marmalades with a punch, and this one, made with regular lemons, is one of them! It is sweet and sticky like a marmalade should be, but also has a pleasing light bitterness/sourness to it. If you aren’t fond -or scared of- bitter/sour marmalades, you can switch regular lemons for Meyer lemons. Meyer lemons are milder and less sour, so they will make a marmalade that is less tart – and likely more approachable for kids or shy palates.
• This recipe uses everything: lemon flesh, pith and rind. You don’t need to separate or discard of the rind or pith (white tissue lining the lemon rinds). As mentioned above, this makes for a Marmalade that is slightly bitter/sour. If you want a smoother taste, you can discard of the lemon pith, or use Meyer lemons. 
• With 2 cup (400g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a marmalade that is runny, and hence not spreadable. The sugar balances the acidity of the lemons and acts as a thickener. 
• Using a Candy Thermometer will make this recipe easier, especially if you’re a first time marmalade maker. We need to reach at least 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).
• For jarring, you can simply pour the marmalade into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you’ll love this Honey Lemon Marmalade as much as I do!  

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade
• Concord Grape and Thyme Jam

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Honey Lemon Marmalade

Print Recipe

Serves: 3 x 8 oz jars Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )

Ingredients

4 medium-sized organic lemons
2 cups sugar (400g)
4 tbsp (about 60ml) honey
3 cups (750ml) water

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.

Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.

Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).

If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Honey Lemon Marmalade appeared first on Pardon Your French.

Making jams, marmalades and preserves has always been a privileged tradition in France for home-cooks to ensure no seasonal fruits went to waste, and that they could be enjoyed all year round.

So with Spring just around the corner, I wanted to bid a proper farewell to Winter by jarring (literally) one of its best seasonal offerings: citrus.  More specifically, blood oranges. Compared to classic oranges, blood oranges hide a blood-colored flesh and provides notes of raspberry along with the citrus. They pair beautifully with the vanilla, which brings a nice roundness and smooths out the bitter edge of the citrus.

With the blood orange and notes of berries and vanilla, this is a smooth citrus marmalade that’s more approachable than your average orange marmalade. It is great for breakfast on toast, a great companion to cheese and crackers, and also makes for a great gift.

Cooking notes:

• Because we are using both the peels and flesh, opt for organic blood oranges. Blood oranges are harder to slice and peel than classic oranges, so make sure you use a very sharp knife.
• Yes, you can use other kind of citrus: orange, tangerine or lemon, as long as you keep the proportions the same: 450g (1lb) of flesh and peel (pith removed).
• Using a Candy Thermometer will make this recipe easier. We need to reach 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).

Blood Orange Vanilla Marmalade

Print Recipe

Serves: 2 x 8oz jars Prep Time: 20 Minutes Cooking Time: 1 hour 30 minutes 1 hour 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

5 medium size blood oranges (ideally, organic)
¾ cup (150g) sugar
¾ cup (150g) cane sugar
Or 1 ½ cup (300g) white sugar
450ml water
½ Vanilla bean, halved and scraped
½ lemon, juiced

Instructions

Make sure you read the cooking notes above before you start.

Scrub and wash the blood oranges clean. Cut off both ends of the oranges (discard of ends) so oranges can sit flat on a cutting board. With a small sharp knife, cut off the peel and pith (the white membrane) working your way from top to bottom, to expose the flesh of the oranges (keep the peels).

Clean any remaining pith or membrane from the orange flesh if needed. Cut the oranges into quarters, remove any seeds, cut off the inside white membrane and slice the quarters crosswise into small triangles. Trim off excess pith from the peels (as much as you can), and slice them finely into very thin strips. Combined (orange flesh and peels) should weigh about 450g (1lb). 

Place a small plate in your freezer (we will use it later to test the marmalade consistency).

In a small saucepan over medium heat, combine the orange flesh and peels, sugar, water, the scraping from ½ vanilla bean (and vanilla bean shell) and the juice from ½ lemon.

Stir and bring to a simmer. Turn the heat to low, and simmer for 1 hour and 30 minutes, until a candy thermometer reads 220F (106C).

If you do not have a candy thermometer: take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

If you try this Blood Orange Vanilla Marmalade recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

If you like citrus, you may also like: 

• Coconut Lemon Bars 
• King’s Brioche from Provence
• Honey and Citrus Spiced Bread
• Tangerine Honey Walnut Cake
• Classic-French Lemon Tart 

The post Blood Orange Vanilla Marmalade appeared first on Pardon Your French.