Honey Lemon Marmalade Recipe

I absolutely love this honey lemon marmalade recipe because it’s the perfect blend of sweet and tangy, bringing a nostalgic, homemade vibe to my breakfasts and snacks. Plus, the process of making it is such a rewarding experience, turning simple ingredients into a delicious treat that I can savor and share with friends.

This Honey Lemon Marmalade is just the right balance of sweet and sour and makes the most impactful flavor profile of all my marmalades. It’s not quite as sweet as the Orange Marmalade (which uses half as much sugar), nor is it on par with the Meyer Lemon Marmalade, whose not-so-secret ingredient makes it super sweet.

I love this flavor too much to mess around with it, so the honey you taste is the honey that’s in it (the same goes for the flavor of the lemons).

Ingredients

Honey is a natural sweetener with a wealth of antioxidants.

It does a body good—promoting digestion, among other things.

Citrus limon: The vitamin C powerhouse, it supplies a zesty and bright flavor.

Water: Critical for achieving uniformity and consistency of texture.

Sugar, in its granulated form, delivers sweetness and joins forces with pectin to form a gel in the marmalade.

Ingredient Quantities

• 2 cups honey
• 4 large lemons
• 2 cups water
• 2 cups granulated sugar

Instructions

1. Rinse the lemons well, then scrub them under running water to get rid of any dirt and germs. Wash your hands and the knife before you use them, then slice the lemons. If you have removal of the seeds in mind, do it while slicing.

2. In a large, non-reactive pot, combine the lemons that have been sliced. The amount of water to use is 2 cups. After combining the ingredients, let them sit overnight or for at least 8 hours. This allowance of time is crucial, for it provides the lemon peels with a chance to soften.

3. Once you have soaked everything, set the pot on the stove and light a medium flame. You are looking for a soft boil, so keep an eye on the pot and, if necessary, adjust the heat until you get a nice gentle bubble going. Once you have the right bubble action, everything should simmer for about 30-40 minutes. You want the lemon slices to be tender when you take them out of the pot.

4. Add in the 2 cups of honey and 2 cups of granulated sugar, and blend them in. When they’re well combined, bring the mixture to a gentle simmer, and let it simmer for 60 minutes. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.

5. While the marmalade is simmering, keep an eye on the temperature with a candy thermometer. Let the mixture reach approximately 220°F (105°C), the temperature that signals the marmalade is ready to set.

6. When the marmalade has attained the preferable temperature, take it from the heat. Allow it to rest for a few minutes, and then remove any foam that may have risen to the top.

7. While still hot, ladle the marmalade carefully into sterilized jars, leaving about 1/4 inch of space at the top of the jar.

8. Clean the rims of the jars with a damp cloth and make sure the lids are sealed and sterilized.

9. For preservation, process the jars in a water bath that is boiling for 10 minutes.

10. Let the jars cool fully at room temperature. Store them in a place that is both cool and dark. Then, enjoy the honey lemon marmalade you made!

Equipment Needed

1. Cutting board
2. Knife
3. Large non-reactive pot
4. Measuring cups
5. Stove
6. Wooden spoon or heat-resistant spatula
7. Candy thermometer
8. Ladle
9. Sterilized jars with lids
10. Damp cloth
11. Water bath canner or large pot for water bath processing

FAQ

• Can I use other citrus fruits instead of lemons?Certainly! Other citrus fruits, such as oranges and limes, can be used in place of lemons to create a different flavor profile.
• How long does the marmalade last?When the marmalade is stored correctly in sterilized jars, it can stay good for as long as a year in a cool, dark location.
• Can I reduce the amount of sugar?Reducing sugar may impact the setting properties of the marmalade, so be careful.
• Is it necessary to use honey in this recipe?A one-of-a-kind taste and natural sweetness characterize honey, but you can swap it out for sugar if you’d rather add more of that to the recipe.
• Do I need to remove the lemon seeds?It is indeed best to remove the seeds because they can make the marmalade taste bitter.
• What is the best way to sterilize jars for canning?Jars can be made sterile by immersing them in boiling water for 10 minutes or by using a dishwasher with a very hot setting.
• How can I test if the marmalade has set correctly?To determine if a small amount of the material is set, use the cold plate test. Place the small amount on a chilled plate. It will not produce a wrinkled surface when nudged if it is not set.

Substitutions and Variations

Honey:
Two cups agave syrup
Two cups of maple syrup.
Lemons:
4 big oranges (for a more sugary, less sour taste)
Use 4 large limes to squeeze for juice (for a more tart flavor).
Water:
2 cups juice from lemons (for a more tart flavor)
Granulated Sugar:
2 cups coconut sugar
Brown sugar, 2 cups

Pro Tips

1. Use Fresh Lemons: For the best flavor, make sure to use fresh, ripe lemons. Meyer lemons can also be a great choice for a sweeter, less tart marmalade.