Lemon Marmalade Recipe

Lemon Marmalade Recipe photo by Taste of Home

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Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas.—Barbara Carlucci, Orange Park, Florida

This recipe is:

Diabetic Friendly

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Lemon Marmalade Recipe

Prep: 40 min. Process: 10 min.

Yield: 48 Servings

40 10 50

Ingredients

3 medium lemons
1 medium grapefruit
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Directions

Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit.
In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until peel is softened. Remove from the heat and set aside.
Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture.
Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 2 tablespoons equals 67 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 17 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Originally published as Lemon Marmalade in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p89