Stop Throwing Away Lemon Peels, Make This Delicious Marmalade (3 Ingredients Only)
Do you usually throw away the lemon scraps after juicing? Stop that. You can use them to make a delicious tangy lemon jam, which is incredibly versatile. You can spread it on toast, mix it into yogurt, bake it into cakes, use it to sweeten your tea, and incorporate it into marinades for BBQ meats. So stop wasting it and start collecting lemon rinds from now on. This recipe works with all kinds of citrus fruits.
168 Better Than Takeout Chinese Recipes
168 tested recipes, each with a demo video and step-by-step photos.
Stop Throwing Away Lemon Peels, Make This Delicious Marmalade (3 Ingredients Only)
Souped Up Recipes
8
15 minutes
1 hours
Do you usually throw away the lemon scraps after juicing? Stop that. You can use them to make a delicious tangy lemon jam, which is incredibly versatile. You can spread it on toast, mix it into yogurt, bake it into cakes, use it to sweeten your tea, and incorporate it into marinades for BBQ meats. So stop wasting it and start collecting lemon rinds from now on. This recipe works with all kinds of citrus fruits.
Ingredients
227g / ½ pound of lemon rinds
- 250g / 1¼ cup of granulated sugar
- 480g / 2 cups of water
- 1.5 tbsps of lemon juice
Directions
I freeze the lemon peels one at a time. Once you stock up enough, wash for a few minutes or until defrosted.
- Cut the lemon rinds open, thinly julienne and then roughly dice them.
- Boil the diced lemon rinds for 10 minutes. Change water and soak them for 6 hours to remove the bitterness.
- Drain the lemon rinds and transfer them into a saucepan. Add sugar, lemon juice, and water. Simmer over the lowest heat for 1 hour or until the mixture thickens.
Reader favorites
