Lemon or Lime Marmalade

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 11
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
  • Slice the peel into paper thin slivers and set aside.
  • Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
  • Dont use the end slices.
  • Measure the peel and lemon slices, you will need 4 cups.
  • Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
  • Cover and let stand overnight.
  • The 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.
  • Remove from heat and measure-you should have 12 cups.
  • Return to pot and measure in 12 cups of sugar.
  • Cook over medium heat, stirring constantly until the sugar dissolves.
  • Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
  • Boil to gel point.
  • Remove from heat and skim off foam.
  • Ladle into clean hot jars, leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • If you live at a higher elevation please consult altitude chart.
Advertisement