Lemon-Saffron Marmalade
Lemon marmalade is simply delicious on buttered toast. And it makes a wonderful peanut butter and jelly sandwich and pairs well with grilled cheese. This marmalade is also great as a glaze on meats like duck or an Easter ham.
Preparation Instructions:
1. Wash the lemons, slice and discard off 1/2 – 3/4 inch from each end.
2. Cut the lemons in quarters, lengthwise. Thinly slice the lemon quarters. Slice as thinly as possible. Remove and discard the seeds. Scrape the lemon slices and all of the juice into a large saucepan.
3. Add the water to the lemons, and bring to a boil over medium/high heat. Reduce heat to medium or medium/low and boil at a steady boil, covered, for 30 minutes.
4. Add the sugar and bring to a boil again. Reduce the heat, add the saffron, and let the lemons simmer steadily, uncovered, for 1 – 1 1/2 hours, until soft and sweet. Add additional water a ¼ cup at a time if needed.
5. Ladle the marmalade into clean glass jars. If using immediately, keep in the refrigerator and use within 1 month.
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More About This Recipe
Marmalades require so much water because citrus fruits are very high in pectin, which sets and jells marmalades, jams and jellies.
Delicious! I made half the recipe and cut the sugar to about 1 1/3 cups and used the little saffron I had (probably 3/4 tsp), which was enough for the flavor to come through. I cooked it for about 2 hours until it became thick.