Begin by washing the lemons under running water to eliminate any residues. Dry them gently, then zest the skin, taking care not to include the bitter white pith beneath the yellow zest.

Juicing the Lemons:

After zesting, cut the lemons and squeeze out the juice. A handy tip for juicing is to first roll the lemons on a countertop, applying a little pressure to soften them, which makes the juicing process easier.

Creating the Marmalade Base:

In a saucepan, mix the lemon zest, the juice, and sugar. A one-to-one ratio is a good starting point, but you can adjust according to your preferred sweetness. Let this mixture sit for 30 minutes, which allows the flavors to meld together.

Cooking the Marmalade:

Heat the mixture over a medium flame, bringing it to a gentle boil. Stir occasionally, watching to ensure it doesn’t stick or burn. Cook until it thickens to your liking. To test, drop a small amount on a cold saucer and look for a film to form on top – this indicates readiness.

Storing the Marmalade:

Transfer the warm marmalade into sterilized jars and seal. Invert the jars to cool; this helps to form a vacuum seal naturally. Once cooled, store them in a cool, dark place.

Creating lemon marmalade at home is not only about preserving fruit but also about preserving a moment in time. The marmalade you craft today can bring the sunshine of summer to your table all year round. Enjoy your homemade marmalade on toast, as a cake filling, or as a sweetener for tea, and revel in the fruits of your labor.