Raspberry Lemon Marmalade
Country Extra
I like to be creative with my cooking. This recipe is a result of combining two family favorites. It's great on toast and biscuits or as a glaze on cheesecake.
SERVINGS: 64
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 70 min. Process: 10 min. + standing
Ingredients:
- 4 medium lemons
- 1-1/4 cups water
- 1/8 teaspoon baking soda
- 1 cinnamon stick
- 3 cups crushed fresh or frozen raspberries (about 4 pints)
- 7 cups sugar
- 1 pouch (3 ounces) liquid fruit pectin
Directions:
Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a bull rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 8 half-pints.