LEMON MARMALADE

There’s something special about New Zealand lemons. They’re vibrant, tangy, and full of sunshine. At the height of the season, I love to capture their brightness in this simple marmalade. It’s quick to put together, keeps beautifully and is just the thing to spread on hot toast, swirl through yoghurt, or serve alongside cheese and meats.

Prep time - 20 minutes

Cook time - 25 minutes

Skill level - moderate to easy

Makes - 3 × 400g jars (approx)

Ingredients

10 lemons, washed well

660 g sugar (3 cups)

1 tsp salt

60 ml water (¼ cup)

Method

Using a vegetable peeler, remove the yellow zest from all of the lemons. Slice the zest into fine, delicate strips and place them in a medium saucepan.

Cut the ends off each lemon, then cut down the sides to remove all the white pith. Discard the pith. Chop the fruit into 1–1.5 cm pieces, removing any large membrane and seeds. Add the fruit to the saucepan with the zest.

Pour in the water, then add the sugar and salt. Stir well to dissolve the sugar.

Place the pan over medium heat and, stirring occasionally, bring to a boil (about 5 minutes). Reduce the heat to medium-low and simmer for 20–25 minutes, until the marmalade is thick and glossy. I like to spoon a little amount onto a chilled saucer. If the marmalade stays separated once you have run your finger through it, it is ready to be bottled. If not at that stage continue cooking until this stage occurs.

Allow the marmalade to settle for 5 minutes before bottling.

Spoon into clean sterilised jars, seal, label and store out of direct sunlight.