Tested till perfect Lemon Shred Marmalade

Lemon Shred Marmalade

Straining the juice and using only the rind produces a crystal clear jelly with elegant fine shreds.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 8 cups (2 L)

Ingredients

  • 9 9lemonlemons, (3-1/4 lb/1.75 kg)
  • 8 cups 8cupsgranulated sugar
  • 10 cups 10cupswater
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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.

Nutritional Information Per 1 tbsp (15 mL): about

cal 52 pro 0 total fat 0g sat. fat 0g
carb 14g fibre 1g chol 0mg sodium 1mg

% RDI:

calcium 1 iron 1 vit C 15
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