Comments on: Honey Lemon Marmalade

By: Rosalie

Rosalie — Tue, 24 Jan 2012 18:11:32 +0000

Thanks Marisa – that’s what I thought. I juiced the 10 lemons for 2 full cups of pure lemon juice and more pips than I have ever seen. I only used 1 cup of the juice, plus 1-1/2 cups of water, 2 cups of honey, 3 cups of sugar, and 2 pouches of pectin, plus the pips in a tea ball. I also had some crystallized ginger that I cut up and added to the pot – silly me I thought those pieces would melt. So I have 6 jars of honey-lemon jelly with a hint of ginger. Tastes like something to put into hot tea. Thank you again, Rosalie

By: marisa

marisa — Fri, 20 Jan 2012 19:43:10 +0000

Roselie, I wouldn’t use the pith. Instead, I recommend making a lemon jelly with the flesh of the fruit. Juice it, combine with half as much sugar as juice and boil until it reaches 220 degrees.

By: Rosalie

Rosalie — Fri, 20 Jan 2012 19:03:06 +0000

Hi Marisa
Very happy to have found your wbsite. I just started batch of limoncello, using the rind of 10 lemons and was looking for something to do with the lemons. Can I use these lemons – no rind but with the pith? Most recipes call for removing the pith. Did you cut the segments off between the membranes? Didn’t using the pith make it bitter?
Thanks a bunch,
Rosalie

By: marisa

marisa — Tue, 17 Jan 2012 19:57:03 +0000

Cynthia, please read the section of this post, entitled "on reducing sugar."

By: Cynthia Salaysay

Cynthia Salaysay — Tue, 17 Jan 2012 18:55:31 +0000

I don’t know much about marmalade but I’d really like to try this recipe, but replace some of the sugar with xylitol. Will that work? Will it still keep?
Thanks!

By: Jim Zradicka

Jim Zradicka — Wed, 16 Nov 2011 01:48:27 +0000

Hello,

So, chopping lemons is not required if you have an “old fashioned” grinder. After juicing the lemons I ground the peels in a manual grinder (the same we use to make roast beef hash, to can cucumber relish, and to make homemade potato sausage.) If you don’t have one, we purchased (both of) ours at second-hand shops (then received another from mother who used hers frequently when I was a child.) I squeezed the lemons first in a manual juicer and then ground the rinds in the grinder. I discarded the seeds from the juiced lemons – reserving the pulp and adding it to the ground lemons and the water. I refrigerated this mixture overnight before proceeding with the recipe. The end result turned out great!

By: Lacy

Lacy — Tue, 27 Sep 2011 20:33:53 +0000

Okay, I know this is an old post, but I have been searching high and low for a lemon marmalade recipe and I think that this one is the winner! I love to can fruits and veggies…it makes my inner hamster very happy.

Did you ever try it with ginger?

By: Amberini

Amberini — Thu, 01 Sep 2011 09:06:13 +0000

I haven’t yet canned anything in my life, though I’ve watched my Granny do it all my life and LOVE her canned goods. Now that I’ve moved to Germany, I’m lacking in a lot of pre-prepared foods I was used to back home and I miss my Granny’s goods (though she sometimes sneaks some in her carepackages). So, I’ve begun compiling canning recipes to help inspire me to begin the process eventually and this is in it! I can’t wait to make a can of this. Thank you for sharing!

By: Marcy

Marcy — Mon, 22 Aug 2011 21:08:00 +0000

Thank you SO very much! I’ve just finished canning four dozen jars of blueberry jam and was hunting for a lemon recipe to compliment them. These will make BEAUTIFUL Christmas presents – and it looks so easy!

By: Melissa

Melissa — Sun, 14 Aug 2011 22:05:41 +0000

I just made this today using a neighbors honey. He has his own hive in his back yard. He takes urban gardening to a new level!

I’ve really been enjoying tackling some of your recipes! I’ve made the orange jelly (I added the champagne!) and the tomato jam. Thank you for doing this blog! I can’t wait to tackle a new flavor this week!