Prep Time : 30 + 30 Minutes | Cook Time : 1 1/2 Hours | Total Time : 2 1/2 hours | Difficulty : Jam
Hello my lovelies! Jumping back into it with one for all my lemon loving friends out there. You never see marmalade made with just lemons. We’re totally going to make it a thing. It’s so delicious. It’s much mellower than you would think and the vanilla takes the edge off any bitterness. Choose ripe, unblemished lemons of a thin-skinned variety. We don’t want too much white pith. This marmalade is made in two stages with an overnight soak in the middle. This method gives the absolute best textured marmalade. Allow about 30 minutes the night before to prep the lemons and the rest of the time the next day to boil and jar the marmalade. I used up some amazing lemons from the Hawkes Bay gifted to me by my friend Marie. They were very dark yellow and perfect for imparting lots of lemony flavour. Be patient. The timings are estimates. Look for the signs of doneness at each step before moving on to get the best results.