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A jar of lemon marmalade with a silver spoon.

Lemon Marmalade

A delightful jam that's sweet and tart, made from fresh lemons and sugar. Delicious on toast or a peanut butter and marmalade sandwich.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Breakfast
Cuisine American
Servings 5 half-pint jars


  • 4 large lemons
  • 5 cups water
  • 3 cups granulated sugar


  • Wash the lemons and slice off about 1/2 - 3/4 inch from each end.
  • On a cutting board with a groove that can catch the juice, cut the lemons in quarters, lengthwise. Thinly slice the lemon quarters; use a good chef's knife and slice as thinly as possible. Remove and discard the seeds.
  • Scrape the lemon slices and all of the juice into a large saucepan.
  • Add the water to the lemons, and bring to a boil over medium/high heat. Boil at a steady boil, covered, for 30 minutes.
  • Add the sugar and bring to a boil again. Reduce the heat and let the lemons simmer steadily, uncovered, for 1 - 1 1/2 hours, until soft and sweet.
  • Ladle the marmalade into clean glass jars. If using immediately, keep in the refrigerator and use within 1 month.
  • This marmalade can also be frozen in the jars for later use. Be sure to leave 1/4 inch headspace at the top of the jars to allow for expansion in the freezer.
Keyword Lemon, Marmalade