Sorrento lemon marmalade
I’d like to share two easy ways to prepare lemon marmalade. Blanching or chopping peel by hand is not necessary.
I’ve used Sorrento lemons here but you might be able to use Meyer Lemons or Blood oranges. They key is to use citrus that doesn’t have bitter skin. With bitter skinned citrus you have to separate the peel from the fruit and blanch it anywhere from 5 times for oranges and lemons and 7 or 8 for grapefruit. It’s a tedious and time consuming task.
I discovered the joy of Sorrento lemons in Sicily. They are used in lemon salads, Marmalade and fish. They have beautiful perfumed skin and juice with almost no bitterness in the skins. The first time I tried them I was smitten. Imagine my joy when I stumbled upon Sorrento Lemons imported from Italy at Whole Foods at the beginning of the Covid-19 confinement in Illinois. It was the last trip I took to the grocery store and I bought about 8 pound of lemons figuring I wouldn’t be back anytime soon.
The two styles of whole fruit marmalade: Italian style English style. What is the difference? The Italian marmalade is more of a jam, thick and glossy but opaque. The English style has bits of peel suspended in a clear jelly. Keep in mind that for the most visually beautiful marmalade it is necessary to separate the peel from the rest of the lemon, supreme the segments and make a pectin bag with the seeds and membranes. It’s a lot more work.
The English style looks beautiful but I really prefer the Italian style. You need to cook it less because you chop the peel really fine and it thickens the mixture even before you boil it. The flavor is a bit cleaner and brighter. The English style is lovely but I do cook it a few more degrees to get a decent gel.
Make them both and decide which you prefer. You can also add flavors like lavender, ginger or elderberry or a low pectin fruit, like pears, for a little variety. In that event, I prepare the pears separately, up to the point of the last boil and using my standard ratios (look at my page on preserving). I prepare the lemons separately, up to the point of the last boil and combine them for the last boil. If you use elderberry syrup, I’d add it a few minutes before the marmalade gels.
So, I hope I inspire you to make some marmalade with these lovely Sorrento lemons. Just a bit of a warning, the classic ratio of fruit to sugar in marmalades is 1:2, one part fruit to two parts sugar, far more sugar than I would use for non citrus fruits. I have reduced the amount of sugar with the Sorrento lemons because they are not as bitter or tart as Seville oranges, grapefruit or standard lemons. My ratio is 1 part fruit to 1.5 parts sugar. I would advise against lowering the amount of sugar because it will take longer to gel and you’ll risk over cooking it and risk losing the fresh lemon flavor. If in the end it tastes too sweet you can always add a bit of citric acid or Eureka lemon juice.
Please read my page on preserving before you make this recipe. I go over cooking vessels, sterilizing jars, making a pectin bag and testing for gel.
INGREDIENTS FOR BOTH MARMALADES
- 1000 grams (1kilo) Sorrento lemons (imported from Italy)
- 1500 grams of sugar
- Pinch of salt
- 6 sterilized jars and lug lids lined with Plastisol (you’ll probably only use 3-4 but I like to have extras)
- Clean, lint free cloth
- Wooden skewer
- Borosilicate beaker or metal ladle and funnel
- Jelly roll pan and silpat