Honey Lemon Marmalade

Marmalade

Honey Lemon Marmalade on English Muffins

I wanted to use the last of the Meyer Lemons from Neighborhood Fruit. I ate most of the sweet marmalade on English Muffins. But, it would be great as a cake filling, or mix it into some club soda. I also think it would be good added into some baked sweet potatoes. It’s sweet and tart, and the texture is great. It makes quite a bit, so I have lots for sharing!

The Honey Lemon Marmalade was messy and a bit time-consuming to prepare, but once the lemons are cut and ready, the cooking is easy, and the marmalade comes together with a bit of simple boiling.

prepared lemons

I used 8 lemons; here their peels have been removed & they’re cut and ready for cooking

I don’t actually can my jams and jellies (as in using jars that have been sterilized in a water bath, or as recommended by USDA). I don’t expect to actually seal the jars and keep them for years. If you would like to follow preserving methods, click here for how to.

marmalade in jar

Marmalade ready for sharing

Honey Lemon Marmalade
Serves 80
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50 calories
13 g
0 g
0 g
0 g
0 g
26 g
10 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
26g
Servings
80
Amount Per Serving
Calories 50
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
1%
Sugars 12g
Protein 0g
Vitamin A
0%
Vitamin C
7%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 7 to 8 lemons (to make 3 cups prepared fruit)
  2. 1 ½ cups water
  3. ½ teaspoon baking soda
  4. 1 box fruit pectin
  5. ½ teaspoon butter
  6. 2 cups sugar
  7. 2 cups honey
Instructions
  1. Remove the colored part of peel from lemons using vegetable peeler or citrus zester; chop the peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice and taking out as many seeds as you can; set aside.
  2. Place the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add prepared lemons and reserved juice; cover. Simmer for an additional 20 minutes. Meanwhile, measure honey and sugar into a large bowl and set aside.
  3. Measure 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Quickly add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover and allow to cool. Refrigerate.
Notes
  1. makes about 5 cups or 80 servings at 1 tablespoon each
beta
calories
50
fat
0g
protein
0g
carbs
13g
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cooked lemons

The hot peels and lemons ready for measuring and further boiling

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