Lemon Marmalade is the most delicious and it does not get much better than this. I have a friend who is from London and say it as close to the taste of home as she has ever tasted in America
Lemon Marmalade (tart)
4 cups lemon pulp
2 lemons sliced thin about a cup
1 cup thinly sliced lemon peel (rinds)(just peel)
¼ tsp baking soda
2 cup of lemon juice
(fresh squeezed its best but bottled will do)
1 cup of water
5 cups of sugar again to taste I like 4 but I like tart
1 packet of pectin or
Gel to the gel point of 223 degreez for no pectin
The first step to do is get the rind cut this is the only way to do marmalade if you do not it does not have that little bit of tangy that real marmalade peeps love!
So thinly slice your 2 lemons. The rinds retain their pulp. It comes to about a cup or so give or take.
Now take the slices and cut them into quarters. Put the slices in 1 cup of the water and 1 cup of the lemon juice add the baking soda and put it in the pot bring it to a boil. Now turn it down and let it simmer on low for oh 20 minutes this tenderizes it.
In the mean time cube up your lemons and this is without the peel cut enough to have 4 cups of lemon chunk's but like all my tips you make it the consistency you like after all its your jam.
Just do not change the measurements.
Once the slices have simmered add the rest of the liquid and the chunk's and the pectin
Bring this to a rapid boil it will begin to get a foam. 5 to 7 minutes stirring all the time this is when a friend or husband saying
“Oh my gosh that smells so good”
Next step is to add the sugar slowly (Have your sugar measured out and ready)
Bring back to a boil to dissolve sugar then to a rolling boil just to gel point that should be 223 on a thermometer.
Do not let the bag fool you I am using the seeds and pith for natural pectin.
Ladle into jars leaving a 1/4" head space, wipe the rims, cap and water bath time.
Give them a bath 15 minutes is my standard time
This is a super one and you do not need pectin that is great let me explain if you bring your marmalade up to a rolling boil with a candy thermometer to 223 you will get it to the right gel point but this takes practice so do it once you have mastered it with pectin
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.