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- 1. Using 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 possibly pith, from peeled lemons.
- 2. Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-qt kettle or possibly Dutch oven, combine lemon peel, sliced fruit, and water. Cover and chill 3 to 4 hrs.
- 3. Heat lemon mix to boiling over high heat, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, till lemon mix is very soft-about 1 hour.
- 4. Add in sugar to lemon mix and increase heat to medium-high; stir till sugar dissolves. Heat to boiling and reduce heat just so mix boils gently. Boil uncovered, stirring frequently, till candy thermometer registers 220'F- 45 to 60 min.
- 5. Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions.
- 6. Spoon marmalade into warm jars, leaving 1/4-inch space at top ofjars.
- Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 min. Cold jars on wire rack. Label jars; store in cold, dry place.
- 7. For gifts, if you like, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 71mg | 2% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.28g | 1% |
| Protein 0.56g | 1% |
