1 hr 30 mins
I love this recipe. You can use lemons, meyer lemons, limes or key limes. Just make sure you have the "4 cups prepared lemons or limes" for the smaller fruits.
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Units: US | Metric
- 1With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
- 2Slice the peel into paper thin slivers and set aside.
- 3Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
- 4Dont use the end slices.
- 5Measure the peel and lemon slices, you will need 4 cups.
- 6Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
- 7Cover and let stand overnight.
- 8The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
- 9Remove from heat and measure-you should have 12 cups.
- 10Return to pot and measure in 12 cups of sugar.
- 11Cook over medium heat, stirring constantly until the sugar dissolves.
- 12Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
- 13Boil to gel point.
- 14Remove from heat and skim off foam.
- 15Ladle into clean hot jars, leaving 1/4 inch head space.
- 16Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- 17If you live at a higher elevation please consult altitude chart.
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Nutritional Facts for Lemon or Lime Marmalade
Serving Size: 1 (529 g)
Servings Per Recipe: 11
- Amount Per Serving
- % Daily Value
- Calories 864.0
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.1 mg
- Total Carbohydrate 228.6 g
- Dietary Fiber 4.6 g
- Sugars 217.9 g
- Protein 1.1 g