Ingredients1 h 20 m servings
- Grate peel from lemons and place in a medium saucepan. Trim white pith from lemons and discard. Cut lemons in half and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Quickly stir in pectin; return to a bull rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
ReviewsRead all reviews 4
I loved the simplicity of this recipe. I used frozen berries and lemons from our tree. My only problem was that I wasn't sure what size of lemons to use. I ended up using 4 large ones and it ...
Easy, tasty recipe! I did change it for what I had on hand: instead of lemons, I used 2 limes, and 2 oranges, I doubled the amount of raspberries, omitted the pectin, reduced the sugar to 5 cup...
This marmalade is outstanding. Not too sweet, not too tart. I used fresh organic raspberries and lemons. Will make fantastic holiday gifts.