Recipe

Lemon Jewel Marmalade Recipe

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Ingredients

Directions

Step #1 Rinse unpeeled lemons.
Step #2 Remove thin outer peel of lemons with a vegetable peeler or lemon zester (I prefer the zester).
Step #3 If necessary, cut peel into thin strips.
Step #4 Squeeze juice from the lemons.
Step #5 You should have 1 & 1/2 to 1 & 3/4 c of the peel & 2 c of the juice.
Step #6 Place water, all the lemon peel, & 1/2 c of the lemon juice in a heavy-bottomed 6 to 8-quart pan.
Step #7 Bring to a boil over high heat; then reduce heat, cover & let simmer, stirring every once in awhile, until peel is tender (about 25 mins).
Step #8 Stir in sugar & remaining 1 & 1/2 c lemon juice.
Step #9 Bring to a full rolling boil over high heat, stirring.
Step #10 Remove from heat, cover, & let this stand for 18 to 24 hrs at about room temp.
Step #11 Bring marmalade to a full rolling boil over high heat, stirring constantly.
Step #12 Quickly stir in the pectin & return to a full rolling boil.
Step #13 Boil, stirring, for one min.
Step #14 Remove from heat & skim off any foam.
Step #15 Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
Step #16 Wipe rims & threads clean; top this with hot lids, then firmly screw on bands.
Step #17 Process in boiling water canner for 5 mins.
Enjoy the Lemon Jewel Marmalade recipe

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