Real Lemon Marmalade

Homemade lemon marmalade in glass jars with fresh lemon slices on a rustic wooden table

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A bright and zesty homemade lemon marmalade made with fresh lemons, a hint of lemon liqueur, and Grandma’s classic gelling trick for perfect consistency every time.

Course From the Pantry

Cuisine German

Keyword homemade marmalade, lemon preserve, citrus jam, lemon liqueur, breakfast spread, easy marmalade recipe, Grandma’s recipe, traditional preserving, German recipe

Prep Time 30

Cook Time 4

Total Time 4 30

Servings Jars (250ml)

Calories 1100kcal

Ingredients

6 fully ripe lemons
1 kg preserving sugar gelling sugar
100 ml lemon liqueur

Instructions

Wash the lemons thoroughly in hot water. Using a sharp vegetable slicer or knife, cut the fruit with peel into very thin slices. Remove any seeds.
Place the lemon slices into a large pot and cover with 1 litre of water. Cover and let sit for 4–5 hours. Afterwards, bring the lemons and liquid to a boil. Remove from heat and let stand for about 10 minutes.
Stir the preserving sugar into the lemons. Bring everything back to the boil. Cook the marmalade at a rolling boil for about 5 minutes, stirring constantly.
Stir the lemon liqueur into the hot marmalade. Immediately pour the mixture into sterilised jars, filling them to the rim.
Seal the jars tightly, turn upside down for 5 minutes on the lid, then turn upright and leave to cool.

Notes

Before filling the jars, test the gelling: After boiling the marmalade for 5 minutes, put 1 teaspoon on a saucer. It cools quickly, and the firmness can be checked at once. If still too runny, boil for another minute and repeat the test.

Nutrition