Lemon Jewel Marmalade
- Reviews 4
Ready In: 1 hr 5 mins
Serves: 16
Yields: 5-7 half-pint jars
Ingredients
Directions
- 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.
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