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Lemon Jelly Marmalade

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  Lemons 2 Pound
  Water 3 1⁄4 Pint
  Sugar 3 Pound

Scrub the lemons and wipe dry.
Peel off the outer yellow skin, using a vegetable peeler or sharp knife, and cut the peelings into fine shreds.
Tie these in a muslin bag.
(N.B. If a marmalade with fewer shreds is preferred, add the shredded peel from only half the lemons.) Cook the shreds in 1 1/2 pt of water, in a covered pan, until tender.
Meanwhile, roughly cut up the fruit and cook with the remaining water in a preserving-pan for 2 hr., with the lid oh the pan.
Pour off the liquid from the shreds, add it to the cooked fruit and strain it all through a scalded jelly bag.
Pour the strained liquid into the rinsed preserving pan, simmer a little if it seems rather thin, then add the sugar and stir over a low heat till dissolved.
Add the shreds and boil hard until setting point is reached.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5447 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 27.2 mg1.1%

Total Carbohydrates 1458 g485.8%

Dietary Fiber 42.6 g170.5%

Sugars 1359.6 g

Protein 11 g21.8%

Vitamin A 5.4% Vitamin C 1164.2%

Calcium 56.7% Iron 36%

*Based on a 2000 Calorie diet


Lemon Jelly Marmalade Recipe