Having a batch of Sweet Lemon Marmalade in the fridge is like catching rays of sunshine and storing them in a jar. The marmalade is thick and velvety, with bits of lemon peel throughout. It’s sweet, tart, and deliciously lemony. It’s lovely as a spread on baked goods and makes an excellent topping or filling for cakes, cookies, and other sweet or savory treats.
Yield: 2 3/4 cups
Serving size: 1 tablespoon
- 4-5 whole lemons (approx. 1 1/2 pounds or 680.39g)
- 1 1/2 cups (355.5g) water, plus water for soaking
- 1 1/4 cups (240g) granulated erythritol
- pinch of salt
- Rinse and dry the lemons.
- Cut them into small pieces that resemble large blackberries in size. To do this, I recommend cutting each lemon into six wedges and cutting each wedge into three equal parts.
- Remove any seeds. You need four cups of chopped, seeded lemons for this recipe.
- Place the prepared lemons into a large non-reactive bowl such as stoneware, glass, or porcelain. Fill the bowl with water until the lemons are submerged. Cover the bowl with plastic wrap and refrigerate them overnight. This step ensures that the finished marmalade will not be bitter.
- Drain the lemons and place them into the bowl of a food processor fitted with a steel blade. Pulse or blitz the lemons until you have a chunky lemon puree mixed with bits of lemon zest.
- Place the puree into a four-quart saucepan. Add the erythritol, salt, and water to the pan.
- Bring to a full boil for 2-3 minutes, stirring constantly. Keep the stove’s temperature low enough to prevent the contents of the pan from boiling over onto the stove or spitting hot liquid onto you.
- Lower the heat to achieve a fast simmer. Continue to cook, stirring frequently, for another 15-20 minutes.
- Remove the marmalade from the stove when it has reduced by about half, it is similar in thickness to cream of wheat cereal, and your spoon leaves a vanishing trail when dragged through it.
- Cool the marmalade on a cooling rack for 10-15 minutes, then place it, uncovered, into the refrigerator to chill.
- Once it has chilled thoroughly, place the marmalade into a covered jar or container, and store it in the refrigerator.