Honey Lemon Marmalade
8 cups chopped lemons (14 lemons)
2 cups honey
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)
Sterilize your jars.
Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.
Add pectin to the fruit and let it gently boil for 5 minutes.
Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.
Makes 6 pints
2 comments:
OK, chopped WHOLE lemons, skin and all, right?
And that last paragraph means...
"Remove from heat and fill jars. Apply lids and rings and then let them sit overnight to give the pectine time to fully activate. and process in a water bath for ten minutes."
Water bath, not pressure bath... I could do that in any pot,right...as long as the jars don't touch the bottom of the pan.
And there's not wax seal required. Why are wax seals used anyhow?
Yes, whole lemons, slice thinly. Wash them well first!
No, apply the lids and rings, then water bath for 10 minutes, THEN let them sit overnight after removing from the water. The overnight cooling helps the pectin activate, but some jams and jellies take two weeks to fully set.
Wax is not required. That was the way my grandma sealed jams. It created an airtight seal...most of the time. The airtight seal keeps bad bacteria from spoiling the food. The two piece lids and rings that we have now work much better to keep the bacteria out.
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