Raspberry Lemon Marmalade

SUBMITTED BY: Cindy Lou Hickey

"I like to be creative with my cooking. This recipe is a result of combining two family favorites. It's great on toast and biscuits or as a glaze on cheesecake."

PREP TIME	1 Hr 10 Min
COOK TIME	10 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 64 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 medium lemons
1 1/4 cups water
1/8 teaspoon baking soda
1 cinnamon stick
3 cups crushed fresh or frozen raspberries
7 cups sugar
1 (3 ounce) pouch liquid fruit pectin

READ REVIEWS (1)

DIRECTIONS

Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a bull rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

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REVIEWS

Reviewed on May 1, 2007 by Carol Dormady

I loved the simplicity of this recipe. I used frozen berries and lemons from our tree. My only problem was that I wasn't sure what size of lemons to use. I ended up using 4 large ones and it worked great. My family likes things tart tough so if you want a sweet taste use medium lemons. Thanks for sharing!

1 user found this review helpful

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