Pantry / RICETTI
Maltese farmhouse lemon marmalade
Lemons and finely cut peel cooked into marmalade.
◷ 150 min / 20 servings
Method
- Wash lemons. Thinly peel and slice peel into strips. Chop flesh and tie seeds in a muslin bag.
- Put flesh, peel and seed bag in a pot with water. Simmer 60–75 minutes until peel is tender.
- Remove the bag and squeeze lightly. Add sugar and dissolve over low heat.
- Boil 15–25 minutes until a cold-plate test sets. Cool and refrigerate up to 2 weeks or freeze.
✳ From the kitchen
A citrus variation within Maltese family preserves, using refrigerated home storage.
Tradition reference
Diar il-Bniet · Farm-family preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.