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Raspberry Lemon Marmalade

Country.Chef's picture
Ingredients
  Lemons 4 Medium
  Water 1⁄4 Cup (4 tbs)
  Baking soda 1⁄8 Teaspoon
  Cinnamon stick 1
  Crushed raspberries 3 Cup (48 tbs) (Fresh Or Frozen)
  Sugar 7 Cup (112 tbs)
  Liquid fruit pectin 3 Ounce (1 Pouch)
Directions

Grate peel from lemons and place in a medium saucepan.
Trim white pith from lemons and discard.
Cut lemons in half and remove the seeds.
Chop pulp; set aside.
Add water, baking soda and cinnamon to saucepan; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add lemon pulp; return to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
Remove cinnamon.
In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly.
Boil for 2 minutes.
Quickly stir in pectin; return to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; skim off any foam.
Pour hot into hot jars, leaving 1/4-in.headspace.
Adjust caps.
Process for 10 minutes in a boiling-water bath

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lemon

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