Canning and Preserving Food for Beginners: Essential Cookbook on How to Can and Preserve Everything in Jars with Homemade Recipes for Pressure Canning by Kaitlyn Donnelly

Author:Kaitlyn Donnelly
Language: eng
Format: azw3
Published: 2019-10-04T22:00:00+00:00

Lemon Marmalade

Prep time: 40 minutes

Cooking time: 10 minutes

Yield: 6 half-pints

Nutrients per 2 tablespoons:

Carbohydrates – 17 g

Fat – 0 g

Protein – 0 g

Sodium – 0 mg

Calories – 67

Ingredients

3 medium lemons

1 medium grapefruit

4 cups water

1 (1¾ oz)package powdered fruit pectin

4 cups sugar

Instructions:

Peel rind from lemons and grapefruit, then cut into 1-inch long strips.

In a Dutch oven, combine citrus peel and water. Bring to a boil. Reduce heat and simmer, covered, 5-7 minutes, until peel is softened. Remove from heat and set aside.

Trim white pith from reserved grapefruit and lemons. Cut grapefruit and lemons into segments, discarding seeds and membranes.

Chop pulp, reserving juices, and stir into reserved peel mixture.

Add pectin. Bring to a boil, stirring constantly.

Stir in sugar and let boil, stirring, 1 minute.

Remove from heat and skim off foam.

Scoop hot mixture into six hot sterilized half-pint jars, leaving ¼-inch headspace. Remove air bubbles and if necessary, adjust headspace by adding hot mixture. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

Place jars into canner with boiling water, ensuring that they are completely covered with water. Let boil for 10 minutes. Remove jars and cool.

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