• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Binky's Culinary Carnival
  • Recipes
    • Food Preservation
    • Venison &Game
    • Main Dishes
    • Desserts
    • Appetizers
  • What’s for dinner?
    • Venison & Game
    • Poultry
    • Pork
    • Seafood and Fish
    • Beef
  • Food Preservation
    • Water bath canning
    • Pressure canning
    • Freezing
    • Drying etc.
  • Contact
    • Work with me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » By Ingredient » Vegetables and Fruits » Lemon Marmalade | Canning Instructions Included

    Lemon Marmalade | Canning Instructions Included

    Posted on March 30, 2022 By Beth Neels

    13 shares
    Jump to Recipe Print Recipe
    Pinterest image with text overlay for lemon marmalade.
    Pinterest image with text overlay for lemon marmalade.

    This easy Lemon Marmalade is a delicious addition to your pantry. Step by step canning and freezing instructions included.

    Woman's hand scooping marmalade out jar.
    Scooping out some marmalade

    This recipe is incredibly easy. There is no two day cook, no cheesecloth bags full of pith and seeds no soaking and it has a short cook time. You can have a batch done from start to finish in less than an hour.

    What is marmalade?

    Marmalade is a fruit preserve that can be traced back to at least Ancient Rome. It is usually made with citrus fruits. The most common is orange marmalade which was traditionally made with slightly bitter Seville oranges.

    There are many different types of citrus or combinations thereof, such as; lemon, Meyer lemon, lime, key lime, grapefruit, pink grapefruit, tangerine, tangelo, kumquat, mandarins and the like.

    It is also made in combination with non citrus fruits, such as; strawberries, rhubarb, pineapple, quince, blueberry, carrot, zucchini, green tomatoes and others, in concert with the citrus. Additional ingredients like ginger and lavender can also be included.

    Jars of lemon marmalade on black background.

    What’s the difference between lemon curd and lemon marmalade?

    To put it simply, lemon curd is more like a pudding. It is made with eggs, butter and less sugar than lemon marmalade.

    Lemon marmalade is more like a jam. It is a spreadable, sweet / tart topping for lots of different things. See section below for uses.

    Lemon curd has a shorter life span and must be refrigerated. Lemon marmalade can be water bath canned and is shelf stable for a minimum of a year.

    Should I use commercial pectin?

    Lemons and citrus fruits, in general contain high concentrations of pectin. They can be canned using just three ingredients, namely lemon, sugar and water.

    The pectin is extracted from the seeds and pith which need to be cooked for a longer period of time or even refrigerated overnight. Using commercial pectin also eliminates the use of a candy thermometer and freezing plates to check for set.

    Using commercial pectin shortens the cook time and is generally less labor intensive. You can use either liquid pectin or powdered pectin.

    I have done it both ways but prefer to use the pectin because it is so fast to make a batch.

    The first time I made it without pectin, the color got dark because I had to cook it so long for it to reach set temperature. The sugar got caramelized, so the color wasn’t that beautiful yellow that it should be. It was still delish just not as pretty. See below photo.

    Comparison of 2 types of lemon marmalade.
    Comparison of 2 types of lemon marmalade.

    Ingredients you need

    • lemons -I suggest using organic lemons since we are using the peel. The peel can absorb chemicals used for insect and disease prevention.
    • pectin – use regular liquid or powdered pectin if canning but use freezer pectin if you want to freeze the marmalade, instead of canning.
    • sugar – use regular white sugar, demerara sugar, raw sugar, or honey
    • water
    Ingredients for lemon marmalade. See recipe below for details.
    Ingredients for lemon marmalade

    How to make it

    1. Add powdered pectin and about ¼ cup of the sugar to a small bowl. ( If using liquid pectin, refer to package instructions for quantity.)
    2. Mix well.
    3. Wash and dry lemons well. Peel the lemons using a sharp paring knife or a good, sharp vegetable peeler.
    4. Stack sliced peels on top of themselves.
    5. Slice lemon peels very into thin strips about 1 inch long with a sharp chef’s knife.
    6. Cut off both ends of the lemons.Step by step photos of how to prepare lemons for marmalade.
    7. With a sharp paring knife, slice off a strip of the pith (the white stuff left after peeling) Coming very close to the flesh of the fruit.
    8. With you knife at an angle, scrap against the fruit and pull up the pith. Remove as much of the pith as you can.
    9. After getting most of the pith, just scrape any areas that are thicker.
    10. When you’ve gotten most of it off, you can see the yellow of the flesh below.
    11. Slice lemons crosswise.
    12. Rough chop the lemon flesh.
    Step by step photos for preparing the pulp.

    To make and can the jam

    1. Place the skin slices in a small saucepan with 2/3 cup of water.
    2. Place lemon pulp and collected lemon juice in a large saucepan with the rest of the water. Turn the burner to low to start to soften the pulp.
    3. Cook the skin for about 5 minutes to soften.
    4. Combine the zest , along with the water is was cooked in, with the pulp.
    5. Slowly stir in pectin. Bring to a boil that can not be stirred down, stirring constantly.
    6. Once boiling, add the remainder of the sugar all at once. Stir constantly until it comes to another full rolling boil (one that can’t be stirred down). Boil one full minute. Remove from heat. Skim foam if needed. Most of the time, if you keep stirring for a couple minutes after you remove the pot from the heat, you can stir the foam down.
    7. Heat your jars, lids and canning pot before starting with the jam. For more information on how to easily do this, see our canning for beginners article here. Ladle hot jam into hot canning jars using a canning funnel and ladle, leaving ½ inch headspace. (the space between the marmalade and the rim of the jar.)
    8. Remove air bubbles with wooden or plastic chop stick or similar tool.
    9. Wipe rims of all debris with a clean, damp cloth or towel.
    10. Center lids on jars. Screw on bands fingertip tight.
    Step by step photos for making the jam.

    Place jars on the rack in your boiling water bath canning pot. Bring to a boil. Process jars for 10 minutes. Set timer after water has come to a boil.

    Once time is up, remove canning pot from burner. Allow jars to sit in the hot water for at least 5-10 minutes so they can start to cool down slowly. This will minimize siphoning.

    Remove the jars from the water and place on counter. Leave them for 12-24 hours and then test the lids for a seal. Press the lid in the center. If it flexes up or down, jar is not sealed and should be stored in the refrigerator and used first.

    Instructions for freezing lemon marmalade

    If you would like freeze it instead of canning it, use the the instructions above for making lemon marmalade BUT use special freezer pectin, instead of regular pectin.

    Once the jam is made, remove it from heat and let it cool slightly, when using plastic storage containers. If you are using freezer jars, ladle hot jam into hot jars, this time leaving 1- inch headspace.

    Let it come to room temperature on the counter. Then freeze for at least 6 months.

    How to use it

    Lemon marmalade is so versatile.

    • One of our favorite uses is this lemon marmalade dipping sauce for coconut shrimp.
    • Make a great glaze for pork, ham, fish and chicken.
    • It is great on peanut butter sandwiches.
    • Mix with powdered sugar and water for a delicious glaze for shortbread cookies, cakes and quick breads.
    • Mix it into oatmeal, cottage cheese or yogurt for a delicious treat.
    • Use it in cocktails.
    • Add a spoonful to your iced tea to make it a lemon tea.
    • Makes a tangy topping for vanilla ice cream.
    • Use it like jam for scones or toast.
    • Make crostini appetizers with cream cheese, brie or goat cheese topped with jam.
    Close up of jars of lemon marmalade.
    Jars of lemon marmalade

    How to store marmalade

    Store processed, sealed jars in a cool dark place, like a basement. Small batches can be made and refrigerated.

    Opened jars will last at least a month, refrigerated.

    If you make it with freezer pectin, it can also be frozen.

    How long will marmalade last?

    Sealed jam jars will last at least one year in a cool dark place. If using the new Ball brand lids that are guaranteed for 18 months then they will be good for at least that long.

    Jars that are not processed will store in the refrigerator for a couple months, if they are unopened. Opened jars will last at least a month.

    Frozen jam can be stored in the freezer for about 6 months. Be sure to use freezer pectin.

    Related recipes

    • Coconut Shrimp with Lemon Marmalade Sauce
    • Pickled Peppers, hot – sweet
    • Low Sugar Peach Jam Recipe
    • Canning Blueberry Jam Recipe
    • Carrot Cake Jam
    • Fermented Lemons

    What tools do you need?

    Technically not all of the tools below are required but they make the job faster and easier.

    • canning pot
    • canning tools
    • vegetable peeler
    • paring knife
    • cutting board
    Close up of jars of lemon marmalade.

    This is the best lemon marmalade you will ever eat. So much better than store bought. It’s also incredibly easy and fast.

    Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Close up of jar of lemon marmalade.

    Lemon Marmalade

    This easy Lemon Marmalade is a delicious addition to your pantry. Step by step canning and freezing instructions included.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 5 votes
    Print Pin Rate
    Course: Condiment, jam
    Cuisine: European
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    processing time: 15 minutes
    Total Time: 1 hour
    Servings: 32 tablespoons
    Calories: 45kcal
    Author: Beth Neels
    Cost: 8

    Ingredients

    • 1⅓ cups fresh lemons
    • ⅓ cups water
    • 1½ tablespoons classic pectin
    • 1⅔ cups sugar

    Instructions

    • Wash lemons well with soap. Rinse very well. Dry.
    • Peel the lemons using a sharp paring knife or a good, sharp vegetable peeler.
    • Slice lemon peels very into thin strips about 1 inch long.
    • Remove as much of the pith (the white stuff left after peeling) as you can.
    • Slice lemons crosswise. Remove the membranes between the lemon segments.
    • Rough chop the lemon flesh.
    • Place lemon pulp and collected lemon juice in a large saucepan with the water.
    • Mix powdered pectin with about ¼ cup of the sugar well. ( If using liquid pectin, refer to package instructions for quantity.
    • Bring to a boil that can not be stirred down, stirring constantly.
    • Once boiling, add the remainder of the sugar all at once. Stir constantly until it comes to another full rolling boil (one that can’t be stirred down). Boil one full minute.
    • Remove from heat. Skim foam if needed. Most of the time, if you keep stirring for a couple minutes after you remove the pot from the heat, you can stir the foam down.

    For canning

    • Heat your jars, lids and canning pot before starting with the jam. For more information on how to easily do this, see our canning for beginners article here.
    • Ladle hot jam into hot canning jars using a canning funnel and ladle, leaving ½ inch headspace. (the space between the marmalade and the rim of the jar.)
    • Remove air bubbles with wooden or plastic chop stick or similar tool.
    • Wipe rims of all debris with a clean, damp cloth or towel.
    • Center lids on jars.
    • Screw on bands fingertip tight.
    • Place jars on the rack in your boiling water bath canning pot. Bring to a boil. Process jars for 10 minutes. Set timer after water has come to a boil.
    • Once time is up, remove canning pot from burner. Allow jars to sit in the hot water for at least 5-10 minutes so they can start to cool down slowly. This will minimize siphoning.
    • Remove the jars from the water and place on counter. Leave them for 12-24 hours and then test the lids for a seal. Press the lid in the center. If it flexes up or down, jar is not sealed and should be stored in the refrigerator and used first.
    1 Water Bath Canning Pot
    1 canning tool set
    1 canning jars- Half Pint
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    Makes 2 half pint jars
     
    • Remove as much of the fruit pith as possible.
    • Slice the lemon peel very thin. No more than 1/8 ” (3 mm) thick. 
    • Adjust your processing time for altitude.  See below.
    • Recipe can be multiplied but do not do more than 5 times the recipe as written.
    Altitude adjustment
     
    0-1000 feet – 10 minutes
     
    1000-3000 feet – 15 minutes
     
    3000-6000 feet – 20 minutes
     
    above 6000 feet – 25 minutes

    Nutrition

    Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!
    « Canning Cranberry Sauce
    Fermented Lemons (Preserved Lemons) »
    13 shares

    Reader Interactions

    Comments

    1. Beth

      April 01, 2022 at 4:06 pm

      5 stars
      This is wonderful! So many tasty ways to use this – guess I’ll just start at the top of the list, with the coconut shrimp and work my way down!

      Reply
      • Beth Neels

        April 02, 2022 at 10:50 am

        The coconut shrimp is awesome with the lemon marmalade dipping sauce. Great place to start. Thanks Beth

        Reply
    2. Anita

      April 01, 2022 at 3:58 pm

      5 stars
      This is a beautiful way to preserve lemon, especially the big bag of lemons from Costco. 🙂

      Reply
      • Beth Neels

        April 02, 2022 at 10:50 am

        I got a big bag of organic lemons from our local restaurant store. The perfect size! Thanks Anita!

        Reply
    3. Tavo

      April 01, 2022 at 2:22 pm

      5 stars
      I love your canning recipes! This marmalade was another hit at home!

      Reply
      • Beth Neels

        April 01, 2022 at 2:52 pm

        I’m so glad you like them Tavo! So happy you like the marmalade recipe too.

        Reply
    4. Mirlene

      April 01, 2022 at 2:15 pm

      5 stars
      Never thought that canning marmalade would last for almost a year! Thought it would last for a few months. I’ll try this soon!

      Reply
      • Beth Neels

        April 01, 2022 at 2:51 pm

        Oh sure. It lasts at least a year! Thanks for checking out the recipe Mirlene.

        Reply
    5. Nathan

      April 01, 2022 at 1:21 pm

      5 stars
      I’ve always been a little intimidated by the process of making marmalade, but this post makes it seem do-able! Can’t wait to try this for myself!

      Reply
      • Beth Neels

        April 01, 2022 at 1:31 pm

        It’s actually really easy. Thanks for checking out the recipe Nathan!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Blackberry Vinaigrette | Blackberry Salad Dressing
    • Smoked Venison Backstrap
    • Spinach Pesto
    • Maple Candy | How to Make Maple Candy

    TRENDING RECIPES

    • Garlic Air Fryer Pork Loin
    • Jackie Kennedy’s Casserole Marie Blanche
    • Lamb Loin -Grilled or Roasted to Perfection!
    • Fried Smelt – Pan Fried in 5 minutes!
    • Venison Sausage Recipe
    • Venison Neck Roast
    • Venison Meatballs – Deer Meat Meatballs
    • Air Fryer Doughnuts – Low Fat Recipe
    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Smoked Catfish | Smoked Bullhead
    • Venison Summer Sausage Recipe
    • How to Freeze Spinach | 4 Easy Ways
    • How to Make Maple Sugar

    TRENDING RECIPES

    • Garlic Air Fryer Pork Loin
    • Jackie Kennedy’s Casserole Marie Blanche
    • Lamb Loin -Grilled or Roasted to Perfection!
    • Fried Smelt – Pan Fried in 5 minutes!
    • Venison Sausage Recipe
    • Venison Neck Roast
    • Venison Meatballs – Deer Meat Meatballs
    • Air Fryer Doughnuts – Low Fat Recipe

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates
    • Check out my Amazon Store!

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014-2022 Binky's Culinary Carnival