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Preserving - Lemon Marmalade Post by :trossbottom Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3207

Click below to download : Preserving - Lemon Marmalade (Format : PDF)

Preserving - Lemon Marmalade

5 large lemons
2 1/2 cups water
1/8 teaspoon soda
1 3/4 ounces Sure Jell
4 cups sugar

Shave yellow rind off of lemons and cut into strips. Remove white rind and discard. Cut lemons into thin slices, remove all seeds, and cut into small pieces.

Place rind, water and soda in a covered saucepan and simmer for 20 minutes. Add lemon and simmer for 10 more minutes. Add sure jell and boil hard for 1 minute. Add all sugar at one time, stirring constantly, and continue to boil for 1 minute. Remove from heat, skin and let stand for 7 minutes.

Pour into jelly glasses and cover with melted parafin.

Yield six glasses.

Note: For a variation use 2 oranges and 3 lemons.

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Preserving - Lime Marmalade Preserving - Lime Marmalade

Preserving - Lime Marmalade
2 pounds limes 2 lemons 8 cups water -- (approximately) 6 cups sugar -- (approximately) Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit can be pierced with a fork. Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and

Preserving - Lemon Marmalade By Pat T Preserving - Lemon Marmalade By Pat T

Preserving - Lemon Marmalade By Pat T
3 lbs (1. 5 Kg.) lemons 8 to 10 cups (2 2. 5 L.) granulated sugar Slice lemons as thin as possible and discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Place in a nonreactive bowl with enough water to cover and let stand overnight. Measure lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Rise heat to medium-high and cook, stirring frequently and skimming off foam as it rises, until temperature reaches 220F (105C),