Lemon Marmalade Recipe

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Lemon Marmalade Recipe
Lemon Marmalade Recipe photo by Taste of Home
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Lemon Marmalade Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.

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 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 completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Lemon Marmalade in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p89

Nutritional Facts

2 tablespoons: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 17g carbohydrate (17g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

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  • 3 medium lemons
  • 1 medium grapefruit
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar
  1. Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Lemon Marmalade in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p89

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JeannineAnn User ID: 2593559 271384
Reviewed Aug. 5, 2017

"something is missing with this recipe, just made yesterday, it is nothing but watery........ would not gel, maybe should have drained the water????? lot of work for nothing!"

MY REVIEW
jorcrg User ID: 5316659 257512
Reviewed Nov. 30, 2016

"How long will it take to firm up once you remove it from the simmering water?"

MY REVIEW
Paintedspoon User ID: 3183203 218203
Reviewed Jan. 18, 2015

"Mine is not even close to being firm, and I had enough for 8 jars not 6.

Haven't made anything like this for many years but very disappointed to spend that much time and have it not turn out."

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