I love to hear this! :)

Thank you so much :) :)

Thank you so much :)

This recipe makes a big batch - 9 large jars. It looks like a lot of sugar, but it isn't much if you're only having a small portion on your toast in the morning :)

I get what you mean, but there’s a lot of acidity in their so the sugar tones that down. There was a lot of that, so it will call for a lot of sugar.

And me!

Thank you for making the recipe! ❤️

Thank you! :)

Hello! I am so happy you enjoyed the recipe! Hmm, I have never found the cooking of the lemon to take more than about 15 minutes - just checking, you did soak them overnight as per the recipe? Maybe they need to be sliced a little thinner next time? I can’t comment on pressure cooking the lemon first, as this isn’t something I’ve experienced before. I wonder if the variety of the lemon you used may have had a thicker skin, too? Feel free to let me know! I am glad you found the recipe yummy 😊

@@itsnotcomplicatedrecipes Yes, I had soaked it overnight . But your other guess is correct _the lemon-skin was very thick, therefore couldn't be sliced very thinly . Doesn't matter ! Thanks for such prompt reply .

Ah, that would make sense then - I would be interested to know if you do try to pressure cook the lemon slices next time! 😊

@@itsnotcomplicatedrecipes Sure ! Incidentally , I have always pressure-cooked the lemons while making a sweet-sour chutney or marmalade (according to traditional recipe) etc. !😊

I’ll definitely have to give it a try soon! 😊😊

Thanks for sharing your feedback - I am glad it worked out well for you and still set. Please just keep in mind that reducing the sugar can compromise the shelf life of the preserve 😊

@@itsnotcomplicatedrecipes oh okay, thank you for that info!

Hello! We leave it out of the fridge, but in a cool location - not in direct sunlight etc. the pantry works well 😊 I hope you enjoy this recipe!

Hello! That’s not something I have tried before. It could be worth looking for a recipe that does specifically that, as altering the quantities can alter the outcome 😊

X 1 a1z0 lemon. Marmalade​@@itsnotcomplicatedrecipes

Thanks so much :)

Baking soda reduces the bitterness of lemon and grapefruit so can use much less sugar also works with rhubarb, apples any acidic.

Absolutely! The full recipe is available here: itsnotcomplicatedrecipes.com/three-ingredient-lemon-marmalade You can click the ‘jump to recipe’ button at the top of the page to be taken directly to the recipe or read out tips along the way 😊

Thank you! :)

This is a soft set recipe - not designed to be as thick as commercial varieties. You can take it to a thicker consistency if you prefer 😊

Hello 😊 although this recipe does call for a large quantity of sugar, it does make a large batch (9 large jars) and has a higher quantity of water than some recipes. It has a great balance between citrus tang and sweet. I make it the way my great great grandmother did 😊

Hello! The full recipe is available on our blog. itsnotcomplicatedrecipes.com/three-ingredient-lemon-marmalade/ If you click the ‘jump to recipe’ button at the top of the page, you’ll be taken directly to the recipe 😊

I just pick them out as I am cutting up the lemons 😊 they don’t get used.

This is a soft set marmalade 😊

This recipe makes a big batch - 9 large jars. It looks like a lot of sugar, but it isn't much if you're only having a small portion on your toast in the morning :)