Taste of Cyprus Sweets Lemon marmalade

Lemon marmalade


1 kg big lemons (approximately 7 lemons)

1 ½ kg hot sugar

7 cups (1 3/4 litres) water

1 small square (or rectangular) piece of gauze (approximately 12cm)


  1. Wash the lemons well. Take a bowl or a glass pan and cut lemons into thin slices. Remove the seeds, collect them all and put them in gauze. Then, tie the gauze to hold the lemon seeds.
  2. Put lemon slices, the lemon juice the seeds in the gauze in a saucepan and add water. Cover the pot, let the lemons boil, lower the heat and simmer until the peel is soft. Remove the pot from fire, pour in the warm sugar and stir well until it melts. Return the pan to fire, let it boil, and then lower the heat. Continue boiling for approximately 10 minutes.
  3. Remove the seeds from the gauze and squeeze well to drop the syrup into the saucepan. Put the jam in a blender. Return it to the saucepan, let it boil, stir constantly, and then remove it from fire.
  4. Let the marmalade cool down and then place it into warm sterilised jars.
  5. Close the jars only when the jam is cool enough.

Top Stories

Limassol: Two arrests for robbery, beating of 66-year-old woman

Police have arrested two people to facilitate investigations in a case of robbery and the critical injury of a 66-year-old woman in Limassol on Sunday...

«The Burgerie, Burgers & Beyond» virtual shop

Voici La Mode group launches the 1st of the virtual shop, ‘The Burgerie, Burgers & Beyond’! With a brand new and completely fresh concept, ‘The...

Property sales recover following lockdown easing

Property sales island-wide are back to February levels in June following the lockdown brought about by the Coronavirus outbreak, Insider reports. According to data from...

The award-winning Seasons Oriental restaurant has returned

The top Chinese restaurant of the Four Seasons Hotel, Seasons Oriental, has been awarded the Golden Hats 2019, in the Top Notch category and...

Research: The most atmospheric hangout spots

If you are looking for a good reason to leave home for food or drink, get ready to discover some of the most atmospheric...


Cyprus sprouts with cream and prosciutto

In a big, deep frying pan, fry the prosciutto in the olive oil, on medium heat for 2 minutes. Add the onion and garlic...

Pork burger with sundried tomatoes, mozzarella and anchovies

Mix all the ingredients together with the mince in a bowl, and combine well. Divide into 4 balls and form the burgers. Warm a griddle/pan...


Wash the lamb cauls with plenty of cold water and let them settle in water and vinegar for a little while. Soak the bread crumbs...

Loukaniko Pitsilias – Pitsilia Sausage

Pitsilia sausage is produced in the Pitsilia region from pork minced meat that is “cooked” ( matured) in the dry red wine of the...