Here I am after a wonderful weekend by the sea with friends in Liguria. Once again I was reminded that simplicity is both essential and extraordinary. Whatever context you consider, only a few quality elements are needed to make something memorable: the best ingredients you can find, a straightforward method, and a little touch of magic. The result can leave you speechless—whether it’s a fish dish from Saturday, a weekend of food, laughter, photos and company, or this marmalade made with just sugar, lemons and vanilla.
This marmalade appears in Falling Cloudberries, A World of Family Recipes, a cookbook by Tessa Kiros that remains one of the best I’ve found. The book is organized by country—Finland, Greece, Cyprus, South Africa, Italy—so each chapter feels like a journey through memories, people and flavours. This recipe is from the Italian section.
Ingredients:
- 6 organic lemons (thin-skinned)
- 1.25 kg sugar
- 1 vanilla pod, split in half
Select organic lemons with thin peels. Rinse them well, trim the tops and bottoms, then slice the fruit thinly. Remove all seeds and cut each slice into quarters. Place the lemon pieces in a large, shallow pan and add 1.25 liters of water. Bring to a boil, then reduce heat and simmer for about 45 minutes, stirring often, until the lemon pieces are soft.
Add the sugar and the split vanilla pod, then simmer for another 45 minutes. If the mixture becomes too thick, add a little more water. To check for doneness, put a few drops of the marmalade on a chilled plate and tilt it: if the drops hold their shape and set rather than running, the marmalade is ready. Allow it to cool slightly before testing, and be careful not to let the sugar caramelize and darken too much.
You can enjoy the marmalade right away or preserve it for several months. Use sterilized jars (wash them in boiling water) and spoon the hot marmalade into the jars, sealing them tightly. Place the filled jars in a large pot—use a cloth or towel between jars to prevent contact—and cover them with water. Bring the pot to a boil and simmer for 20 minutes. Turn off the heat and let the jars cool completely in the water. Stored this way in a cool cupboard, the marmalade will keep for months and will taste as fresh as the day it was made when you open a jar.