Recipe by Graciebonica
A beautiful marmalade, definitely a morning eye-opener! Have your bagel and cream cheese ready! I use a lemon zester to remove the rind from the fruit. It makes delicate, thin strips of rind without any of the pith. This recipe went together easily for me the first time I tried it; I like the more definitive measurements.
Directions See How It's Made
- Rinse unpeeled lemons.
- Remove thin outer peel of lemons with a vegetable peeler or lemon zester (I prefer the zester).
- If necessary, cut peel into thin strips.
- Squeeze juice from the lemons. You should have 1 and 1/2 to 1 and 3/4 cup of the peel and 2 cups of the juice.
- Place water, all the lemon peel, and 1/2 cup of the lemon juice in a heavy-bottomed 6 to 8-quart pan.
- Bring to a boil over high heat; then reduce heat, cover and simmer, stirring occasionally, until peel is tender (about 25 minutes).
- Stir in sugar and remaining 1 and 1/2 cups lemon juice.
- Bring to a full rolling boil over high heat, stirring.
- Remove from heat, cover, and let stand for 18 to 24 hours at room temperature.
- Bring marmalade to a full rolling boil over high heat, stirring constantly.
- Quickly stir in pectin and return to a full rolling boil.
- Boil, stirring, for one minute.
- Remove from heat and skim off any foam.
- Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
- Process in boiling water canner for 5 minutes.