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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
  • Total Time
    Prep: 40 min. Process: 10 min.
  • Makes
    6 half-pints

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.
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.
Nutrition 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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Reviews

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Average Rating:
  • DawnMike
    Oct 1, 2018

    By reading the other reviews I was a little apprehensive of trying this but it turned out just fine with a couple of tweaks. I boiled the mix with sugar for about 5 to 7 mins then I added the pectin and brough back to a boil for the 1 to 2 mins to activate the pectin and it turned out well oh and I put a pinch of salt in the pulp and sugar mix while it boiled before I added pectin. Salt just rounds out the taste of the flavor. Ms Dawn Freude, Selmer TN.

  • JeannineAnn
    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!

  • jorcrg
    Nov 30, 2016

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

  • Paintedspoon
    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.