Ingredients for Lemon Jewel Marmalade
- Lemons
- 1 cup water
- 4 cups granulated sugar
- Liquid Pectin
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How to Make Lemon Jewel Marmalade
- Rinse lemons thoroughly.
- Using a vegetable peeler or lemon zester, remove only the outer yellow zest, avoiding the bitter white pith. Cut the zest into thin strips if necessary.
- Juice the lemons, yielding approximately 2 cups of juice.
- In a large, heavy-bottomed 6-8 quart saucepan, combine 1 cup water, all lemon zest, and 1/2 cup lemon juice.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the zest is tender and translucent, stirring occasionally.
- Stir in 4 cups granulated sugar and the remaining 1 1/2 cups lemon juice.
- Bring to a full rolling boil over high heat, stirring constantly.
- Remove from heat, cover, and let stand for 18-24 hours at room temperature to allow the sugar to fully dissolve and the flavors to meld.
- Return the marmalade to a rolling boil over high heat, stirring constantly.
- Quickly stir in the liquid pectin and continue to boil for exactly one minute, stirring continuously.
- Remove from heat and skim off any foam.
- Ladle the hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe the jar rims and threads clean.
- Top with hot lids and firmly screw on the bands.
- Process in a boiling water bath canner for 5 minutes (adjust according to your altitude; consult canning guidelines for your specific elevation).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
255g
Fat
0g
Carbs
22g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Canning Condiments Etc Fruit Easy Low Fat Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Low In Something Citrus Lemon Equipment Number Of Servings Technique Water Bath 4 Hours Or Less
