Sunny Lemon Marmalade

For a special treat on muffins, English muffins or bagels, Grandma combined equal parts of lemon marmalade and softened butter in a small dish. She chilled the mixture to let it firm up a little, then used the lemon butter as a sensational, delicious spread.
Photo by cwyorkiex3 w.
Adapted from mygreatrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mygreatrecipes.com

Ingredients

  • 6

    medium lemons

  • 1 3/4

    cups water

  • 1/8

    teaspoon baking soda

  • 3

    tablespoons lemon juice concentrate

  • 6

    cups granulated sugar

  • 2

    (1 3/4-ounce) packages powdered pectin

Directions

1.Cut each lemon into about 20 thin slices, discarding ends and seeds. 2.Bring water to a boil in an 8-quart saucepan over high heat. Stir in lemons and baking soda. 3.Bring mixture to a boil. Reduce the heat to low; cover. Cook, stirring frequently, for 20 minutes. 4.Add lemon juice concentrate and mix well; cover. Simmer, stirring occasionally, for 10 minutes. 5.Add the granulated sugar to the lemon mixture and mix well. Bring to a rolling boil. Boil, stirring frequently, for 1 minute. Remove from heat. 6.Stir in the pectin. Stir, skimming surface frequently, for 6 minutes. Spoon into 6 hot, sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 6 (1/2-pint) jars.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: