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Raspberry Lemon Marmalade Recipe
|Water||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Crushed raspberries||3 Cup (48 tbs) (Fresh Or Frozen)|
|Sugar||7 Cup (112 tbs)|
|Liquid fruit pectin||3 Ounce (1 Pouch)|
Serving size: Complete recipe
Calories 5852 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 0.23 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 185.4 mg7.7%
Total Carbohydrates 1514 g504.6%
Dietary Fiber 60.5 g242.2%
Sugars 1430.6 g
Protein 12 g23%
Vitamin A 6.3% Vitamin C 612.2%
Calcium 35.6% Iron 38.3%
*Based on a 2000 Calorie diet
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 a boil.
Reduce heat; cover and simmer for 20 minutes.
Add lemon pulp; return to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
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 full 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.
Process for 10 minutes in a boiling-water bath