Last time I went to visit my parents, we consumed record amounts of lemon marmalade. The record was broken not only because we ate a lot of the stuff but because I had never had it before. My mom purchased a jar from either local farm stand or the Vancouver Farmers Market, I don't remember which, but I do remember that is was phenomenal. I have only had orange marmalade, but the lemon is much brighter, fresher and lets face it, less common (aka more awesome). I have never seen it for sale anywhere else, but this month in Bon Appetit, a lemon marmalade recipe was published alongside a fresh lemon pannacotta and I purchased lemons the next time I was at the store. This super simple recipe, has 3 ingredients and one of those is water. Similar the the one we had at my parent's, this marmalade does not have any pectin in it. Therefore, it has a more liquid, syrupy consistency. It is bursting with bright lemon flavor, and maintains a great sweet to tart balance. It can be eaten just like jam but it also makes an amazing sauce for ice cream, cheesecake or as the experts suggest pannacotta.Lemon Marmalade adapted from Bon Appetit
Yield: 2/3 cup lemon marmalade.
3 large lemons
3/4 cup sugar
2/3 cup water
1. Using a vegetable peeler, peel the outermost lemon skin off of the lemon from end to end.
2. Juice enough of the flesh to measure 1/3 of a cup; reserve.
3. Bring a large saucepan of water to a boil. Add lemon peel; boil for 5 minutes. Drain; repeat two more times. Drain the peel and let it cool; Slice lengthwise into thin strips, then crosswise in half.
4. In a small heavy saucepan over medium heat, stir in sugar, reserved 1/3 cup lemon juice until the sugar dissolves. Add peel, bring to a simmer and cook until the mixture is reduced to 2/3 cup, about ten minutes. If you have a candy thermometer, it should read 225 degrees fahrenheit.
5. Pour into an airtight jar or container and keep in the refrigerator.