Lemon peel marmalade
This lovely lemon peel marmalade is absolutely delicious, especially on toast. Try it!
- 4 1/2 pounds (2 kg) lemon peels
- 3 1/2-4 cups (around 8-10 dl) water
- 10 cups (24 dl) granulated sugar
Weigh the thawed lemon peels and figure out how much water and sugar you need in proportion to the peels.
Put the lemon peels in a food processor, or chop them finely. You don't want chunky pieces of lemon peel in your marmalade, so make sure the pieces are small.
Put the peels in a pot together with the water. Choose a smaller amount of water if the peels are very wet after being in the freezer.
Boil for 30 minutes.
Add sugar and boil for another 15 minutes.
While cooking the marmalade, sterilize the jars by putting them (and lids) in the oven at 210 degrees (100 degrees Celsius.) Pour the warm marmalade into the jars and store them somewhere cool. You could also freeze the marmalade if you want it to keep fresh even longer.
If you make a large batch of marmalade, you can use it for more than just toast:
- Blend the marmalade and put it in your homemade ice cream.
- Heat up the blended marmalade and add a little butter and an egg yolk to make a faux lemon curd.
- The lemon peel marmalade works really well as a side to your favorite desserts.
Recipe & photo: Sara Bäckmo