Lemon Shred Marmalade
Yield
10 cupsPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
lemons
|
|
| 1 | each |
grapefruit
|
|
| 12 | cups |
water
|
|
| 8 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
lemons
|
|
| 1 | each |
grapefruit
|
|
| 2.8 | l |
water
|
|
| 1.9 | l |
sugar
|
|
Directions
Wash and peel the lemons thinly, remove the white pith and seeds and discard them.
Cut the peel into fine shreds; reserve the pulp.
Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender.
Drain the liquid from the lemon shreds and set both aside.
Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1½ hours, or until the fruit is tender.
Add the liquid from the lemon shreds to the kettle and bring just to a boil.
Remove from heat and strain mixture through a jelly bag.
Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice.
Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read
