Lemon Marmalade Recipe

When life gives you lemons, make this Lemon Lavender Marmalade! This confiture is one of the best way to enjoy fruits this summer, especially lemons. It’s just 3 ingredients and then some to make it extra special. It keeps very well and is great for sharing.

Lemon Marmalade with Lavender & Vanilla Bean

Serves 8-10  


1000 g.  Or 2 Lbs. Lemons
(organic, if available)

1500 g or about 8 cups          
Granulated Sugar

6 Cups             Water

1 Tbsp.    Dried Lavender Flowers

1 ea.        Vanilla Bean, split length  wise & caviar

scraped. or 1 Tablespoon of vanilla extract

Special Equipment:                

Candy or Fry Thermometer


Wash the lemons thoroughly with a warm soupy water to remove any wax that protects the fruit. Rinse thoroughly so it’s clean and no soap residue.

Soak the lemons in water overnight. The next day, remove the lemons from the water.  Slice it lengthwise. With cut-side down, thinly slice the lemons crosswise. Remove the seeds. Put the lemon slices in a pot enough to hold with the all the sugar and the 6 cups of water combined.

Bring the mixture to a boil and let it simmer for about 45 minutes to 1 hour. You will notice that the lemon slices will have become translucent and the volume slightly reduced. Stick the candy thermometer in the pot and check the temperature. Add the dried lavender flowers and the vanilla bean.

Check the temperature reading of the thermometer. The setting point temperature for this marmalade is 240’F.

By this time the lemon peels are translucent and mixture is slightly thickened. Once the temperature of the mixture reach 240’F remove the pot

from the heat and allow it to cool to room temperature. Transfer the marmalade in smaller containers for keeping. Refrigerated the marmalade overnight to set.

This marmalade is only thickened by the natural pectin of the fruit so you would expect that the mixture would be slightly thinner than store bought marmalades. Serve with your favorite bread.