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Lemon Marmalade

 Lemon Marmalade
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
48 ServingsPrep: 40 min. Process: 10 min.


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


  • 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 5 minutes or until peel is softened.
  • Remove from 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 and
  • stir 1 minute.
  • Remove from heat; skim off foam. Ladle hot mixture into six hot
  • half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on
  • jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are

2 of 2

Lemon Marmalade (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 6 half-pints.
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.