Lemon marmalade (melmelada de llimona)

This lemon marmalade is a perfect spread or filling for any number of pastries you might indulge in. Serve it with freshly baked croissants, ensaïmadas or just simply with butter on toast.

Credit: Rochelle Eagle

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 1 kg (2 lb 3 oz) lemons
• 800 g (1 lb 12 oz) caster (superfine) sugar
• pinch of sea salt flakes
• 1 cinnamon stick
• 3 thyme sprigs

Makes enough to fill 1 x 600 ml jar.

Instructions

1. Clean the lemons, then place in a large saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 45–60 minutes, until the lemons are soft when pierced with a knife. Drain and set aside to cool.
2. Slice the ends off the lemons and discard. Quarter the lemons and scoop out the flesh and seeds into a fine sieve set over a saucepan to act as a drip bowl underneath. Squash the flesh through the strainer into the saucepan, then place the remaining pulp and pips in a square of muslin (cheesecloth) and tie with kitchen string. Place in the saucepan with the lemon juice and flesh.
3. Remove any remaining white pith from the rind and cut the rind into even-sized strips as thick or as thin as you would like. Add the rind to the saucepan, along with the remaining ingredients and 250 ml (8½ fl oz/1 cup) of water. Bring to a rolling boil and stir until the sugar has dissolved, then reduce to a simmer and cook for 20–30 minutes. The longer you cook the mixture, the stringier and darker the marmalade will be.
4. Remove and discard the cinnamon, then spoon the jam into a sterilised 600 ml (20½ fl oz) glass jar (see Note) while hot, then tightly seal and turn upside-down to cool. Once cool, put the jar through the dishwasher to clean and reinforce the heat seal. The marmalade will keep in a cool, dry spot for 4–6 months.

Note

• To sterilise glass jars, wash the jars and lids in hot, soapy water and remove any labels or residual food. Preheat an oven to 110 C fan-forced, place the jars and lids upside down on clean wire racks and place in the oven for 10-12 minutes, until dry. Transfer to a clean tea towel, right side up.

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.