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Dessert

Citron Marmalade

A marmalade made from citrons, sugar, and water, simmered for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Citron Marmalade

Ingredients

Directions

Prepare the citrons

  1. Harvest citrons when they show signs of turning yellow and store them in a cool, dry place for a few days until slightly riper.

  2. Quarter the citrons, remove seeds and stringy bits, and soak them in cold water.

  3. Cut the peel thinly and place it in a large basin with 2 pints of water for 24 hours.

  4. Boil the seeds and stringy bits separately, then strain.

Cook the marmalade

  1. Boil the peel and pulp for 1 hour without sugar.

  2. Add the sugar and boil for another hour before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Citrons
Provide the peel and pulp that form the body and bitter flavour of the marmalade.
Crystallized sugar
Sweetens the marmalade and helps it set into a thick, spreadable texture.
Water
Softens the peel during soaking and loosens the pulp during boiling.

The step that matters

Adding the sugar. Sugar is added only after the peel has boiled for an hour, because adding it earlier can toughen the peel and slow its softening. Sugar then concentrates the syrup so it can set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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