Marmellata di Limone
Marmellata di Limone, or lemon marmalade, is a quintessential Italian preserve that captures the vibrant essence of sun-ripened lemons. Originating from the picturesque Amalfi Coast, where lemons thrive in the Mediterranean climate, this marmalade is a celebration of Italy’s rich citrus heritage. The tradition of making marmellata dates back centuries, reflecting the Italian penchant for preserving the bounty of each season to enjoy year-round.
Although the lemon high-season is actually in February, Italians most enjoy lemons in the spring and summer season. The process of soaking the lemons to remove bitterness, then simmering them with sugar, transforms the fruit into a glossy, flavorful spread that is both sweet and tangy. The result is a versatile condiment that can elevate a simple slice of bread, complement a variety of cheeses, or add a delightful twist to desserts and pastries.
Marmellata di Limone has a legacy that extends beyond its delightful taste. It is a symbol of Italian ingenuity and the tradition of making the most of nature’s offerings. Today, it remains a beloved staple in Italian households, cherished for its bright flavor and ability to bring a taste of the Mediterranean to any meal.
- 4 pounds organic lemons
- 2 pounds sugar
- 1 cup water
- How to make Lemon Marmalade!
Prick the lemons with a fork and put them in a bowl of water and cover. Change the water every day for 3 days (this removes the bitterness).
Slice the lemons finely and discard ends and remove seeds. In a large saucepan, boil the lemon slices with the cup of water. After about 10 minutes, add the sugar and stir to combine. When it starts to stick to the spoon, remove from heat and spoon into jars. Close the jars, turn upside down and allow to cool. Store in a cool dry place until ready to use and store in the fridge once opened.
- Alternative Method
Alternatively, if you prefer a marmalade without the skins (or if you have just made Limoncello with the skins), remove skins from lemons and prick with a fork. Put in a bowl of water, cover and allow to sit for just one day to remove the bitterness. Then slice and cook as directed above.