Lemon marmalade is the preserve that convinces people marmalade is worth making at home. It's bright, a little bitter in the best way, and it sets into a silky spread using nothing but citrus, water, and sweetener. No boxed pectin, no refined sugar, and no specialty equipment beyond a stockpot.
This recipe comes from our free Canning 101 e-book and uses the water bath method, so it's a solid first canning project. It also works as a small fridge batch if you're not ready to process jars yet.
Why This Recipe Works Without Pectin
Most jam recipes lean on added pectin to set. Marmalade doesn't need it, because citrus peel is naturally rich in pectin. Simmering the sliced peel for 30 minutes softens it and releases that pectin into the pot, which is what gives marmalade its signature set. The long rapid boil at the end concentrates everything until it gels.
That's also why you shouldn't skip or shorten the peel simmer. It looks like an optional step. It's the whole mechanism.
The Sweetener
This recipe uses Lakanto Coconut Sugar with Monk Fruit, which brings a deeper, almost caramel note that plays well against the bitterness of lemon peel. It measures and dissolves like regular sugar, it's heat-stable through the rapid boil, and it doesn't change the acidity of the recipe, so the water bath processing time stays the same.
Want it without any coconut sugar? Swap in Lakanto Classic Monk Fruit Sweetener 1:1. Expect a lighter color and a cleaner, brighter citrus flavor. Check the set with the cold plate test either way, since set behavior can vary slightly from full-sugar recipes.
Ingredients
Makes 3 to 4 pints.
- 1 cup lemon peel, thinly sliced
- ¾ cup orange peel, thinly sliced
- Pulp of 4 lemons
- Pulp of 2 oranges
- 2 cups boiling water
- 2 cups Lakanto Coconut Sugar with Monk Fruit
That's it. Six ingredients, and two of them are water and fruit you already peeled.
How to Make Lemon Marmalade
1. Prep the fruit. Wash and peel the lemons and oranges. Cut the peel into thin strips, place in a saucepan, cover with water, and simmer for 30 minutes until softened. While the peel simmers, remove the seeds and membrane from the peeled fruit and cut the pulp into small pieces.
2. Combine. Add the cooked peel and raw pulp to a saucepan with 2 cups water and 2 cups Lakanto Coconut Sugar with Monk Fruit. Stir to combine.
3. Boil to set. Bring to a rapid boil over high heat, stirring frequently, for about 20 minutes. Test for set with the cold plate test: place a small spoonful on a cold plate, push it with your finger, and if the surface wrinkles, it's ready. If it runs, keep boiling and test again in a few minutes.
4. Jar it. Remove from heat and skim any foam. Ladle the hot marmalade into hot, sterilized jars, leaving ¼ inch headspace. Remove air bubbles and wipe the rims with a clean damp cloth.
5. Process. Process in a water bath for 10 minutes. Adjust for altitude: add 5 minutes above 1,000 feet and 10 minutes above 6,000 feet. Cool undisturbed for 12 to 24 hours. The marmalade will firm as it cools and continues setting over the first 24 to 48 hours.
New to water bath canning? Read our full water bath vs. pressure canning guide before your first batch.
Troubleshooting the Set
It's still runny after 24 hours. Marmalade sets slowly. Give it the full 48 hours before judging. If it never sets, you have lemon syrup, which is genuinely good on pancakes and in sparkling water. Refrigerate and use within 3 weeks.
It set too firm. The boil went a little long. Stir a spoonful of hot water into the jar as you use it, and pull the next batch off the heat at the first positive plate test.
The peel is chewy. The initial simmer was too short. The peel needs the full 30 minutes to soften before it meets the sweetener.
How to Use Lemon Marmalade
Toast is the obvious answer, but this marmalade earns its shelf space in savory territory. Whisk it into a citrus garlic marinade for chicken or pork, melt a spoonful into pan sauces, stir it into yogurt, or use it as a glaze for roasted carrots. The bitter edge keeps it from reading as dessert.
Storage and Shelf Life
Sealed jars keep in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 to 4 weeks. If a jar didn't seal or set properly, refrigerate it and use within 3 weeks. Discard any jar if the lid has lost its seal or you see mold on opening.
Common Questions
Can you make marmalade without pectin? Yes. Citrus peel contains enough natural pectin to set marmalade on its own, which is why this recipe needs no added pectin. The 30-minute peel simmer and the 20-minute rapid boil do the work.
Can you make marmalade without refined sugar? Yes. This recipe uses a monk fruit sweetener blend in place of refined sugar. It measures 1:1, holds up to heat, and doesn't change the acidity, so standard water bath processing times still apply.
Do I have to can it? No. Skip the water bath, let the jars cool, and store them in the refrigerator. Use within 3 weeks.
Why is my marmalade bitter? Some bitterness is the point, and it comes from the peel. If yours is harsher than you'd like, trim more of the white pith from the peel next time and keep the membrane out of the pot.
Get the Full Canning Guide
This recipe is one of three beginner water bath recipes in our free Canning 101 e-book, alongside Sweet & Spicy Pickles and Sweet Tomato Sauce. [Download it here] for the full step-by-step water bath guide, equipment list, and safety checklist.
