Marmalades and Jams are the spreads of choice on the French breakfast table, for topping a classic baguette with butter. And in the Winter, I do love a good citrus marmalade that packs a punch of bold and bright flavors. This Honey Lemon Marmalade recipe is a great Winter project, if you’re looking for that kind of spread. It has a great balance of sweetness and bitterness, with the fresh acidity from the lemon and the mellowness from the honey. It’s the perfect way to preserve citrus season and bring sunshine to your breakfast table.
A no pectin added, natural marmalade recipe
This Honey Lemon Marmalade recipe requires only 4 ingredients: lemon, honey, sugar, water – with no pectin added. It is a very simple recipe that leans on lemons to bring a punch of bright and zesty flavors.
Of course, I see how a lemon marmalade could be a little hard to come by, since lemons are too sour to eat on their own, but the addition of honey here cuts the bitterness of the fruit and brings a nice smoothness all around. It makes for a sticky spread that is zesty, just sweet enough, still a little sour, with no unpleasant bitterness. Try it on toasts, crêpes, or even as a sauce with chicken or duck.
Cooking notes:
- Regular lemons or Meyer Lemons? I love marmalades with a punch, and this one, made with regular lemons, is one of them! It is sweet and sticky like a marmalade should be, but also has a pleasing light bitterness/sourness to it. If you aren’t fond -or scared of- bitter/sour marmalades, you can switch regular lemons for Meyer lemons. Meyer lemons are milder and less sour, so they will make a marmalade that is less tart – and likely more approachable for kids or shy palates.
- This recipe uses everything: lemon flesh, pith and rind. You don’t need to separate or discard of the rind or pith (white tissue lining the lemon rinds). As mentioned above, this makes for a Marmalade that is slightly bitter/sour. If you want a smoother taste, you can discard of the lemon pith, or use Meyer lemons.
- With 2 cup (400g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a marmalade that is runny, and hence not spreadable. The sugar balances the acidity of the lemons and acts as a thickener.
- Using a Candy Thermometer will make this recipe easier, especially if you’re a first time marmalade maker. We need to reach at least 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).
- For jarring, you can simply pour the marmalade into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).
I hope you’ll love this Honey Lemon Marmalade as much as I do!
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Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!
10 comments
Totally amazing! I had some leftover lemons and was googling recipes when I found this. I make orange marmalade, which uses lemons, and I thought why not skip the oranges? I got nervous as the marmalade turned from clear to brown, I thought I was burning it–but now that it is set, I can see yours is the same color and there is no burnt taste at all. Outstanding!
Amazing, thank you Lisa!
Could you give me a weight on the lemons? The recipe came out okay but since they vary in size, I’d like to be able to weigh them on a scale. Thanks!
Hi Lisa! An average lemon weighs about 140-150 grams. I hope this helps, and thank you for your feedback!
Great recipe… to make it even more interesting, and since they’re a good combination, I added a few teaspoons of fresh thyme leaves to the cooked & cooling marmalade.
Thank you for your feedback!
Thank you for your recipe! Made this with the three large lemons from my little dwarf lemon tree. Best marmalade I’ve ever made. A little slow ro gel but i think my simmer was too low so cranked up the heat and an extra 20 minutes later i had the wrinkly gel on my cold plate.
Sheree, thank you so much for the kind words! Marmalades and jams are a tricky one to explain, because every stove simmers differently, and it’s hard to know the exact simmer one is using. But I’m so glad you thought on your toes and turned the heat up a bit. And of course, glad the plate trick worked! Using your own lemons must make this extra special! Thanks for the feeback!
Looking forward to making the marmalade. My sister has a Meyer Lemon tree and I used to have one but it froze, and then I moved.
My heritage is French and it is fun that being a Francophile is very easy right now. So easy to find foods that are homey to me.
Merci, Susan! Sorry to hear about your tree, I’ve always wanted a lemon tree, and hoping one day I’ll plant one and it’ll magically produce! As for being a Francophile/Francophone right now, you;re right… The internet has some negative aspects to it, but so many positives. Sharing your passions and ideas with like-minded people across the world is definitely one of the best things to happen.