I first made this bright, flavorful marmalade in the spring before many other fresh fruits were available locally, and it quickly became a favorite. Because lemons are generally available year‑round, this preserve is an excellent choice any season.

I’ve made various marmalades over the years—orange with Campari, blood orange variations—but this lemon honey marmalade was a delightful revelation. The texture is silky with a pleasant, tart lemon bite balanced by honey. It’s simple to prepare and versatile in the kitchen.

The bright, tangy flavor works beautifully as a morning toast spread or as a fruit topping for yogurt. I also use it in baking: as a cake filling, drizzled over quick breads, or tucked into muffin centers for a citrus surprise.

I recommend organic lemons when possible. When processed and sealed in hot, sterilized canning jars, this marmalade will keep up to two years stored in a cool, dark place. To check for a set, freeze a small plate before you start cooking. When you think the jam is ready, spoon a little onto the frozen plate and push it back and forth. If it mounds and doesn’t run, it’s set.

Buon Appetito!
Deborah Mele

Lemon Honey Marmalade

Yield:
Makes About 10 (8 Ounce) Jars

Prep Time:
1 hour

Cook Time:
2 hours

The addition of honey mellows the lemons, producing a balanced citrus marmalade with bright flavor and smooth texture.

Ingredients

2 1/4 pounds organic lemons
4 pounds sugar
1 cup (8 ounces) liquid honey

Instructions

Scrub the lemons and trim the ends. Place the whole fruit in a large pot and cover with 2 1/2 quarts of water.
Bring to a boil, then simmer at a slow boil for about 2 hours, or until the skins are tender when pierced with a fork.
Remove the lemons from the water and let them cool to room temperature, reserving the cooking liquid.
Measure out 7 cups of the cooking liquid. If you have more, reduce it by boiling; if you have less, add water to reach 7 cups.
Cut the lemons in half, remove any seeds, then slice the peel and flesh into thin shreds. Return the cut fruit to the cooking liquid.
Add the sugar and honey, stirring as you bring the mixture to a boil until the sugar is fully dissolved.
Boil rapidly and continue cooking until the marmalade begins to set.
After about 15 minutes of boiling, test for a set using the chilled plate method described above.
If it hasn’t set yet, continue cooking at a low boil and test again until the desired consistency is reached.
Pour the hot marmalade into hot, sterilized canning jars, leaving about 1/2 inch of headspace, and seal immediately.
Let the jars sit undisturbed overnight, then store in a cool, dark place for up to two years.

Did you make this recipe?

Please leave a comment or share a photo on Instagram if you try this recipe.