Make lemon marmelade with just three ingredients (without jam sugar). It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauce.

Make Versatile Lemon Marmalade

I don’t remember exactly when this recipe came into my life, but it must have been shortly after I noticed that my expensive organic lemons already had wrinkly rinds. And I didn’t have time to use them. Processed into marmalade they have a much longer shelf life and I always have organic ‘lemon’ ready to use.

How I use this lemon marmelade:

  • Make a fruity lemonade: puree soft and sweet fruit with a spoonful of marmalade and add (sparkling) water and sprigs of mint and/or basil.
  • Same as above but with (sparkling) wine instead of water.
  • Stir into hot tea for an intense lemon flavour.
  • Mix a spoonful of marmalade with honey or agave syrup and osmantus flowers for a fresh, floral sweet sauce for over yogurt or ice cream.
  • Make a dressing: mix marmalade with wasabi or mustard, extra vierge olive oil and a pinch of salt.
  • Fry marinated and breaded chicken / tofu crispy and stir-fry in a wok sauce of this marmalade, soy sauce, (vegan) oyster sauce and sesame oil.

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

Lemon Marmalade Versus Fresh Lemon

This marmalade consists of lemon, honey or a vegan liquid sweetener and a small amount of sugar. I hear you thinking: why don’t I just use the fresh ingredients and save me the trouble of making this marmalade? Well, because it takes a few days for the flavour to ‘ripen’. The taste of the marmalade is more intense than fresh lemon. Sometimes you want the crisp taste of fresh lemon.
And sometimes a cook needs a mature, ripe lemon flavour. In that case, this marmalade offers a solution.

My recipe tends to be sour because I use the marmalade in dishes or drinks with other ingredients that often need acidity. Don’t expect an over sweet lemon marmalade for your toast.

“While cooking, add ginger, lime leaves or star anise for an extra flavor dimension.”

The pectin in the lemon will thicken the marmelade. There is no need to add jam sugar.

And the biggest advantage over fresh organic lemons? This lemon marmalade can be kept in the fridge for at least a month, if not longer.

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

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Make Lemon Marmalade for Sweet and Savory Recipes

Make with just three ingredients (no jam sugar) lemon marmalade. It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

Make lemon marmelade with just three ingredients (without jam sugar). It has a long shelf life and you can use it in cake frosting, homemade lemonade and stir-fry sauces.

  • Author: Kamwoj
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 500 ml 1x
  • Category: sauce, pantry, sweet, vegan
  • Method: Stove
Scale

Ingredients

  • 4 organic lemons
  • 40 g white or light brown sugar
  • 250 g honey or agave syrup

And:

  • Clean and dry jar. Place it in a pan of boiling hot water to sterilise.
  • Pan to boil the lemon.
  • (Hand) blender

Instructions

  1. Wash and peel the lemons. Try not to peel the white part. Put the yellow peel and the sugar in the pan.
  2. Cut off the top and bottom of the lemons. Halve them so that they are stable on the cutting board. Remove the white part of the lemons with a sharp knife. Discard the white part. Now cut the halved lemons into thinner slices, remove the seeds and put the lemon in the pan.
  3. Bring the mixture up to a boil, turn down the heat, stir frequently. Let it simmer until the peels are very soft and pale yellow (after about 15-20 minutes). Puree into a smooth paste.
  4. Stir in the honey or agave syrup and pour everything into the sterilised jar. Leave to cool and store in the refrigerator.

Keywords: easy, lemon, honey, marmalade, jam, sweet, sauce, dessert, flavouring

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