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Raspberry Lemon Marmalade

Country.Chef's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5852 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 185.4 mg7.7%

Total Carbohydrates 1514 g504.6%

Dietary Fiber 60.5 g242.2%

Sugars 1430.6 g

Protein 12 g23%

Vitamin A 6.3% Vitamin C 612.2%

Calcium 35.6% Iron 38.3%

*Based on a 2000 Calorie diet

Raspberry Lemon Marmalade Recipe