More lemons? Lemon marmalade consists of just lemons, water and sugar. It’s simple and easy and uses more lemons. The bitter white of the lemon with its load of antioxidants also contains pectin, a natural thickener. This unpretentious Lemon Marmalade has punches of sweet from sugar, sour from lemon juice, bitter from the white pith and bright from the lemon oil in the zest. It’s a beautiful crystalline color and, like limoncello, it has an invigorating effect. It involves a 4- to 8-hour waiting period.
By / Photography By Gary Beverly | February 15, 2015


Cut the ends off the lemons and discard. Finely slice lemons into thin strips or chunks, depending on how you want the finished marmalade. Remove and discard the seeds. Combine lemons, sugar and water in a nonreactive pan (glass, stainless steel or enamel). Bring to a boil over medium heat and simmer for 15 minutes. Turn off heat and let sit for 4–8 hours. Bring back to a boil, and simmer, until liquid is syrupy. Watch closely and stir regularly. Be careful not to scorch. Mixture will thicken as it cools.

Pour into clean jars, cover and chill. Marmalade will keep 1 month refrigerated or longer if frozen. 

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While the marmalade is resting on the stove, boil a few whole lemons for this rustic lemon-almond cake. Moist and amazing because it has no flour (thus gluten free) and relies on ground almond meal fo...


  • 2 pounds backyard or organic lemons
  • 4 cups cane sugar
  • ¼ cup water
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