Printable | Taste of Home

Raspberry Lemon Marmalade

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

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,

Printed from tasteofhome.com Jul 9, 2008

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Raspberry Lemon Marmalade cont.

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.