This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet
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Ingredients
- 6 large lemons
- 1 1⁄2 cups water 375 mL
- 2 3⁄4 cups granulated sugar 675 mL
- 1 1⁄2 cups liquid honey 375 mL
- 1 pouch (3 oz/85 mL) liquid pectin
Instructions
- Using a vegetable peeler, remove rind from several of the lemons in wide strips; thinly slice to make 3⁄4 cup (175 mL). In a small saucepan, combine rind and water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rind is softened. Set aside.
- Remove remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. Place in a 4-cup (1 L) measure with any juice. Squeeze any juice from peel into the measure; discard peel. Add cooked rind with liquid and enough water to make 3 cups (750 mL) total.
- In a Dutch oven or a large, heavy-bottomed pot, combine lemon mixture and sugar. Bring to a full boil over high heat, stirring constantly to dissolve sugar. Stir in honey. Return to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent rind from floating.
- Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
- This marmalade is best served after resting for 1 week. Makes about five 8-ounce (250 mL) jars.
Notes
- Tip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
- Variation
- Lemon Marmalade: Replace the honey with granulaTip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
- Serving Suggestion: Stir a spoonful or two into hot tea when you have a cold.
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