Honey Lemon Marmalade
3 cups prepared lemons
1-1/2 cups water
1/2 tsp baking soda
1 box of Sure Jell
1/2 tsp unsalted butter
2 cups sugar
2 cups honey
Remove the yellow zest from the lemons with a vegetable peeler. Cut into very thin strips and set aside.
Remove and discard the remaining white pith. Chop the lemons, reserving all juices, remove the seeds and set aside.
Place lemon zest, water and baking soda in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add the chopped lemons and juice, cover and simmer 20 minutes more. Remove from the pan to a bowl.
Measure out exactly 3 cups of fruit and return it to the saucepan. Stir in the Sure Jell, add butter and bring to a full rolling boil, stirring constantly.
Quickly add all sugar and honey and return marmalade to a full boil. Cook one minute more, stirring constantly. Remove from the heat and skim off any foam with a metal spoon.
Place marmalade into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal tightly with a two part canning lid. Invert jars for 5 minutes then turn upright to cool on the counter. When the jars are completely cooled, re-tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes about 6 half-pints.
1-1/2 cups water
1/2 tsp baking soda
1 box of Sure Jell
1/2 tsp unsalted butter
2 cups sugar
2 cups honey
Remove the yellow zest from the lemons with a vegetable peeler. Cut into very thin strips and set aside.
Remove and discard the remaining white pith. Chop the lemons, reserving all juices, remove the seeds and set aside.
Place lemon zest, water and baking soda in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add the chopped lemons and juice, cover and simmer 20 minutes more. Remove from the pan to a bowl.
Measure out exactly 3 cups of fruit and return it to the saucepan. Stir in the Sure Jell, add butter and bring to a full rolling boil, stirring constantly.
Quickly add all sugar and honey and return marmalade to a full boil. Cook one minute more, stirring constantly. Remove from the heat and skim off any foam with a metal spoon.
Place marmalade into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal tightly with a two part canning lid. Invert jars for 5 minutes then turn upright to cool on the counter. When the jars are completely cooled, re-tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes about 6 half-pints.
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