May 12, 2010

Sunny Lemon Marmalade

breakfast/brunch, Citrus, condiment

Presented by

34 ratings

Prep time: 15 minutes
cooking time 36 minutes
Servings: Makes 6 (1/2-pint) jars

Lemon marmalade brought our taste buds to life in the morning.

Ingredients

6 medium lemons
1 3/4 cups water
1/8 teaspoon baking soda
3 tablespoons lemon juice concentrate
6 cups granulated sugar
2 (1 3/4-ounce) packages powdered pectin

Directions

1

Cut each lemon into about 20 thin slices, discarding ends and seeds.
2

Bring water to a boil in an 8-quart saucepan over high heat. Stir in lemons and baking soda.
3

Bring mixture to a boil. Reduce the heat to low; cover. Cook, stirring frequently, for 20 minutes.
4

Add lemon juice concentrate and mix well; cover. Simmer, stirring occasionally, for 10 minutes.
5

Add the granulated sugar to the lemon mixture and mix well. Bring to a rolling boil. Boil, stirring frequently, for 1 minute. Remove from heat.
6

Stir in the pectin. Stir, skimming surface frequently, for 6 minutes. Spoon into 6 hot, sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes.

Grandma's Secret Trick

For a special treat on muffins, English muffins or bagels, Grandma combined equal parts of lemon marmalade and softened butter in a small dish. She chilled the mixture to let it firm up a little, then used the lemon butter as a sensational, delicious spread.