SURE.JELL Honey Lemon Marmalade

Name: SURE.JELL Honey Lemon Marmalade
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 80
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 1 teaspoons butter or margarine; 710 milliliters prepared fruit (buy 7 lemons); 1 box SURE-JELL Fruit Pectin; 473 milliliters honey; 473 milliliters sugar, measured into separate bowl; 237 milliliters water

SURE.JELL Honey Lemon Marmalade might be just the condiment you are searching for. This recipe covers 0% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 52 calories. This recipe serves 80. Head to the store and pick up sure-jell fruit pectin, butter, fruit, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside.

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Vegetable

Lemon

Juice

Equipment you will use

Peeler

Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally.

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Baking Soda

Water

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Sauce Pan

Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.

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Lemon

Juice

Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin.

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Pectin

Fruit

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Pot

Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

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Butter

Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Honey

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)