Raspberry Lemonade Marmalade

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
  • Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
  • Remove and discard remaining peel and pith from lemons.
  • Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
  • In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
  • Bring to a full boil over high heat, stirring constantly.
  • Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
  • Stir for 5 to 8 minutes to prevent floating rind.
  • Ladle into prepared jars leaving a 1/4" headspace.
  • Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
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