Lemon Marmalade
TOTAL TIME: Prep: 40 min. Process: 10 min.
YIELD: 6 half-pints.
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
Ingredients
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3 medium lemons
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1 medium grapefruit
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4 cups water
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1 package (1-3/4 ounces) powdered fruit pectin
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4 cups sugar
Directions
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1.
Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit.
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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.
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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.
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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.
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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.
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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.
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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