Lemonade Marmalade Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Lemons,
1 1/2 cup: Water,
1/8 tsp: Baking soda,
5 cup: Sugar,
1: Pouch liquid pectin,
Directions:
Remove peel from lemons; discard white membrane and cut rind into
slivers. Section lemons, remove seeds, and chop pulp. Set aside.
Combine rind, baking soda, and water in a saucepot. Cook, over medium
high heat, until mixture boils, stirring frequently. Add sugar and
reserved fruit, stirring well. Cook until mixture reaches a full,
rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from
heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring
occasionally to distribute fruit. Pour into hot jars, leaving 1/4
inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling
water bath. Yield: about
4 half pints. (960 mL)
From: Ball Blue Book Shared By: Pat Stockett
Source from luhu.jp
slivers. Section lemons, remove seeds, and chop pulp. Set aside.
Combine rind, baking soda, and water in a saucepot. Cook, over medium
high heat, until mixture boils, stirring frequently. Add sugar and
reserved fruit, stirring well. Cook until mixture reaches a full,
rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from
heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring
occasionally to distribute fruit. Pour into hot jars, leaving 1/4
inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling
water bath. Yield: about
4 half pints. (960 mL)
From: Ball Blue Book Shared By: Pat Stockett
Source from luhu.jp