Lemon Shred Marmalade
Straining the juice and using only the rind produces a crystal clear jelly with elegant fine shreds.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 52 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 15% |
-
9 lemons (3ß lb/1.75 kg)
8 cups (2 L) granulated sugar
Preparation:
Cut 15-inch (38 cm) square of double thickness fine cheesecloth; set aside.
Scrub lemons. Cut out stem and blossom ends and any blemishes. Using vegetable peeler, peel off rind, leaving white pith; cut rind into paper-thin strips and set aside. Cut lemons in half crosswise. Squeeze out juice, dislodging seeds. Strain through sieve into large Dutch oven, reserving seeds; add rind to pan.
Chop lemon pith and membranes; place along with reserved seeds in prepared cheesecloth. Bring up sides and tie top with string; add to pan.
Add 10 cups (2.5 L) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until rind turns to mush when pressed between fingers, about 1 hour. Remove bag and let cool; squeeze juice into pan. Mixture should measure 8 cups (2 L); if not, add water to make up difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 4 cups (1 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Additional Information
Source
Canadian Living Magazine: February 2004
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