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.more
Adapted from mygreatrecipes.com
teaspoon baking soda
tablespoons lemon juice concentrate
cups granulated sugar
(1¾-ounce) packages powdered pectin
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.