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Raspberry Lemon Marmalade
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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,
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.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |