Frugal Lemon and Orange Marmalade!

Well I heard a tip a while ago about saving squeezed lemons and freezing them to use for making marmalade when you have enough.


Well I’ve been saving my citrus and yesterday I made some lemon and orange mamalade with my saved squeezed out  citrus and it’s really yummy! I adapted a recipe I had and it worked out fine, just took a while longer to come to setting point.

1.5kg/3lb of citrus
3 litres/5 pints of water
3kg/6lb sugar

for 9 or 10 1lb jars ( wash 2 or 3 extra just in case)

Put chopped your or sliced friut into preserving pan with the water ( pips removed) and bring to the boil, then simmer for 2 hrs. Turn down the heat then gradually add the sugar and stir until melted. Turn the heat back up to the boil and continue boiling until setting point is reached.

Meanwhile I sterilised the jars by washing  the jars in hot soapy water and rinsed them in hot water place on a baking sheet in the oven on 100c ready for potting.

Setting point is reached when  a teaspoon oj your mamalade on a cold saucer crinkles when you push your finger across it or obviously if you have a jam themometer you can use that.

Take your pan off the heat and then pot in your warm jars and put on the lids straight away, you can use a cloth to hold the jars as then will be very hot by this stage.

I used our John Bull printing set to make the labels just cause it’s fun.


Save Your Squeezed Lemons!

Hints & Tips:

Don’t throw away your lemons used for juice. Put them in a bag in the freezer until you have enough to make marmalade with (the odd orange or lime goes in mine aswell).


When I heard this tip some time ago from the TV,  I wondered why I hadn’t thought of it before, if you’re a cook they soon mount up!