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Lemon Marmalade

Ingredients
  Lemon 2 Cup (32 tbs), thinly sliced
  Water 6 Cup (96 tbs)
  Sugar 4 1⁄2 Cup (72 tbs)
Directions

MAKING
1. In a large preserving kettle, put together lemon slices and water; cook rapidly for 20 minutes with occasional stirring until lemon is tender.
2. Drain and measure liquid; add enough water to make 6 cups.
3. Into a large pan, pour the liquid and add sugar; boil rapidly for 15-20 minutes with frequent stirring until jellying point.
4. Skim top.

FINALISING
5. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top.
6. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
7. Into a canner of boiling water, place the jars and process for 5 minutes.
8. Remove jars and place over a clean towel.
9. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
10. Spread Lemon Marmalade over toast and serve.

TIPS
If delicate flavour is desired, cook liquid in two batches.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Canning
Restriction: 
Vegetarian
Ingredient: 
Lemon
Cook Time: 
45 Minutes

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