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Lemon Marmalade-Canning for Christmas

  • Author: Rebecka Evans
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120


  • 5 pounds fresh lemons, any variety
  • 3 1/2 - 5 cups sugar
  • 8 - 9 half-pint jars and sealing lids and rims, or 4 pint jars with lids and rims


  1. Clean the lemons using cold water, rubbing gently with a clean cloth or soft food brush
  2. Cut the lemons in half and juice, reserve juice
  3. Using a very sharp knife, slice the lemons crosswise as thinly as possible to achieve a smoother, creamier marmalade. A time consuming effort but well worth the time, it really makes a big difference in the marmalade texture.
  4. Put lemons in a large heavy bottom stock pot and cover them with cold water.
  5. Bring to a boil until the peel is tender, about 10-15 minutes.
  6. Drain and rinse the peels thoroughly with cold water. Rinse out the pot too.
  7. Return lemons to the pot with 1 1/2 cups water and bring to a boil
  8. Stir in 3 1/2 cups sugar
  9. Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
  10. Taste and add up to 1 1/2 cups sugar to taste.
  11. Stir in 1/2 cup reserved lemon juice
  12. (freeze or can remaining juice after removing pips)
  13. Remove marmalade from heat
  14. Pips will turn a dark brown during cooking, remove as many as possible before packing jars
  15. Pour hot marmalade into prepared jars leaving 1/4 inch headspace (
  16. Wipe rims and cover with lids and rims
  17. Process in a hot water bath for 15 minutes


  • This recipe can also be used to make orange marmalade
  • For detailed sterilization instructions visit this link:
  • Disclaimer: When canning always follow the manufacturer's guidelines for jar sterilization and processing foods. See National Center for Home Food Preserving (