Try this Lemon Marmalade In a Jar recipe, or contribute your own.
Suggest a better descriptionUsing vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.
Heat lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.
Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.
Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.
Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.
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Serving Size: 1 Recipe (2684g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 336 | ||
Calories from Fat: 31 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 223307.2mg | 7700 % | |
Potassium 1646.9mg | 43 % | |
Total Carbohydrate 108.1g | 32 % | |
Dietary Fiber 32.5g | 130 % | |
Sugars, other 75.6g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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