Lemon Or Lime Marmalade Recipes

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LEMON-LIME MARMALADE



Lemon-Lime Marmalade image

I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using either all lemons or all limes but I wanted to use both so I tried it out and it came out really well! The baking soda in this recipe helps make the peels less bitter and more tender and eliminates the need to soak them overnight - it also helps if you remove as much pith as possible and slice the peels very thinly! The butter will greatly reduce or eliminate the foam that you will have to skim off and is in such small amount that it will not alter the pH enough to make canning unsafe but do not increase the amount as that could raise the pH too much!!

Provided by anonymous

Categories     Lemon

Time 1h40m

Yield 4 pints

Number Of Ingredients 7

3 1/2 cups citrus segments and juice (I used about 10 lemons and 4 limes to get to this amount, you could use any lemon to lime ratio that)
zest from all your citrus fruit
1 1/2 cups water
1/2 teaspoon baking soda
6 cups sugar, divided
1/2 teaspoon butter
1 (3 ounce) envelope liquid pectin

Steps:

  • Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
  • Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  • In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
  • Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
  • Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
  • Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
  • Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
  • Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
  • The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!

Nutrition Facts : Calories 1167.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 164.8, Carbohydrate 300.4, Fiber 0.5, Sugar 299.4

LEMON OR LIME MARMALADE



Lemon or Lime Marmalade image

I love this recipe. You can use lemons, meyer lemons, limes or key limes. Just make sure you have the "4 cups prepared lemons or limes" for the smaller fruits.

Provided by Diana Adcock

Categories     Lemon

Time 1h30m

Yield 11 half pints, 11 serving(s)

Number Of Ingredients 3

10 lemons
12 cups cold water
12 cups sugar

Steps:

  • With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
  • Slice the peel into paper thin slivers and set aside.
  • Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
  • Dont use the end slices.
  • Measure the peel and lemon slices, you will need 4 cups.
  • Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
  • Cover and let stand overnight.
  • The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
  • Remove from heat and measure-you should have 12 cups.
  • Return to pot and measure in 12 cups of sugar.
  • Cook over medium heat, stirring constantly until the sugar dissolves.
  • Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
  • Boil to gel point.
  • Remove from heat and skim off foam.
  • Ladle into clean hot jars, leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • If you live at a higher elevation please consult altitude chart.

Nutrition Facts : Calories 864, Fat 0.3, Sodium 8.1, Carbohydrate 228.6, Fiber 4.6, Sugar 218, Protein 1.2

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