Lemonade Marmalade
6 Lemons
1 1/2 c Water
1/8 ts Baking soda
5 c Sugar
1 Pouch liquid pectin
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. |
