Reviewed: Nov. 20, 2010

Easy, tasty recipe! I did change it for what I had on hand: instead of lemons, I used 2 limes, and 2 oranges, I doubled the amount of raspberries, omitted the pectin, reduced the sugar to 5 cups, substituted ground cinnamon for the cinnamon stick, and substituted lemon juice for the water. I boiled the end product longer (about 20 minutes) until it jelled when chilled since I didn't use pectin. It turned out VERY tasty, and quick enough to finish during 'nap time'!

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7 users found this review helpful

Reviewer:

mpishi

Reviewed: Sep. 28, 2010

This marmalade is outstanding. Not too sweet, not too tart. I used fresh organic raspberries and lemons. Will make fantastic holiday gifts.

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3 users found this review helpful

Reviewer:

Robyn

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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Jun. 5, 2010

Thanks for the recipe. I am a beginner at canning. It is so rewarding to know I can do this and offer it to family and friends.

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0 users found this review helpful

Reviewer:

Irma

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Strathmore, California, USA

Reviewed: May 1, 2007

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!

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19 users found this review helpful