Tangy and sweet at the same time, this easy recipe is the perfect breakfast preserve.


Cook time
2 hrs (plus resting time)

Prep time
15 mins

Makes 2kg

Recipe provided by: Nigel Selby

  • 1kg (2lb 4oz) unwaxed lemons
  • 1.75kg (3lb 4oz) white, granulated sugar, warmed in a low oven
  • 250g (9oz) Haughton Honey
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Wash the fruit. Put it whole into a pan with 2.5 litres (4½ pints) water. Cover the pan and gently poach the fruit for an hour and a half. Don’t let it boil. It is ready when the fruit is soft and can be pierced with a fork. Leave to cool then refrigerate overnight.
  2. The next day cut each lemon in half and scoop the pulp, seeds and pith back into the pan with the liquid. Put the empty shells to one side, and bring the liquid to the boil and boil hard for 15 minutes. While this is happening slice the shells into very fine strips. Place a small plate in the fridge to chill.
  3. Strain the liquid through a fine sieve into a large pan. You should have 1.5 litres (2¾ pints). If not, make up the difference with water, or boil to reduce. Bring back to the boil slowly, add the sugar and honey and gently dissolve on a low heat, then bring back up to the boil. Skim off any scum.
  4. To sterilise your jars wash them and the lids in warm soapy water and place in an oven preheated to 110°C/225°F/gas mark ¼ for half an hour. It’s easier to lift them in and out if you put them in a large roasting-tin. Leave them in the oven while you finish the jam. The jam has to be potted in warm sterilised jars. You should also sterilise the ladle you use and any jam funnel in boiling water.
  5. Add the peel and bring to the boil once again. Do not stir at this point as you will interrupt the setting process. Check for setting point on a sugar thermometer – it sets at 105°C. When you have reached this temperature, perform the wrinkle test: put a teaspoonful of the mixture on the cold plate, leave it to cool for a minute then see if it wrinkles when pushed with your finger. Take the pan off the heat while you do the test, so you don’t overcook the jam. If it hasn’t reached setting point, put it back on the heat for four minutes and try again.
  6. This marmalade is softer-setting than is usual because of the honey. Skim the surface while it is still hot, leave to cool for 12 minutes then pot in warm, sterilised jars and seal.
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