Sweetness like life --- sweet/sour/bitter

Lemon marmalade - a sweet and sour delight that enchants with both its taste and its unmistakable aroma! This recipe is a true invitation to nostalgia, evoking childhood memories when marmalade was a symbol of kindness and love. Nowadays, this simple and quick lemon marmalade recipe can transform any breakfast or snack into an unforgettable experience. Let's begin our culinary journey!

Total preparation time
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- Infusion time: 24 hours
- Number of servings: about 4 jars of 500 ml

Ingredients
- 1 kg yellow lemons (choose fresh lemons with smooth skin)
- 1 kg sugar (fructose can also be used, according to preference)
- Vanilla essence (optional, for an extra touch of flavor)

Necessary utensils
- A sharp knife
- A new dish sponge
- A large infusion vessel (preferably glass or ceramic)
- Another vessel for boiling
- Sterilized jars (about 4 jars of 500 ml)

Step by step: How to prepare lemon marmalade

Step 1: Preparing the lemons
Start by washing the lemons well with very hot water, using a new dish sponge. This is an essential step to remove any impurities from the lemon skins. After washing, slice them thinly, making sure to remove all the seeds. Patience is key here; each slice matters!

Step 2: Infusing the lemons
After slicing the lemons, place them in a large vessel and cover them with water. Let them infuse for at least 24 hours. This process helps to extract the intense flavors from the lemons and reduces any bitterness the skin may have.

Step 3: Boiling the marmalade
The next day, drain the water in which the lemons were soaked and add fresh water to the vessel. Place the vessel over low heat and bring to a boil. Once the water starts boiling, add the sugar and vanilla essence. Stir well and let it boil for 40 minutes, stirring occasionally to prevent sticking to the bottom of the vessel.

Step 4: Bottling
When the boiling time is up, take a sterilized jar and carefully pour the hot marmalade, filling each jar to about 1 cm from the top. Turn the jars upside down for about 5-10 minutes to create a vacuum, then let them cool completely. This method ensures better preservation of the marmalade.

Chef's tip
If you prefer a less sweet marmalade, you can experiment with the amount of sugar. Fructose is an excellent alternative, but it's good to adjust it according to personal preferences. For a more sour taste, you can reduce the sugar by 20-30% and add a little fresh lemon juice for an extra flavor boost.

Delicious combinations
Lemon marmalade pairs perfectly with:
- Toast with butter, for a savory breakfast.
- Pancakes or waffles, adding a splash of flavor.
- Natural yogurt, providing a delicious contrast between sour and creamy.
- Cheese desserts, like cheesecakes, where it can add a surprising note.

Nutritional benefits
Lemons are rich in vitamin C, a powerful antioxidant that helps strengthen the immune system. They also contain flavonoids that have anti-inflammatory properties. By consuming lemon marmalade in moderation, you can enjoy its delicious taste while also providing nutritional benefits to your body.

Frequently asked questions
1. Can I use green lemons?
Although yellow lemons are the most commonly used, green lemons can bring a different taste. I encourage you to experiment!

2. What can I do with the leftover lemons after making the marmalade?
You can use the leftover peels to make flavored teas or add them to smoothies.

3. How long does lemon marmalade last?
If properly sterilized, the marmalade can last up to 1 year in the pantry. Once opened, keep it in the fridge and consume it within a month.

A personal note
This lemon marmalade recipe reminds me of moments spent with family, when we gathered around the table to enjoy the treats prepared with love. Each spoonful of marmalade brings sweet memories and a smile to my face. I encourage you to share this recipe with your loved ones to create new memories together.

Enjoy every moment spent in the kitchen and every spoonful of lemon marmalade!