RASPBERRY LEMONADE MARMALADE
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
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