Honey Lemon Marmalade

This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet

Honey Lemon Marmalade
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Ingredients
  1. This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.
  2. 6 large lemons 6
  3. 11⁄2 cups water 375 mL
  4. 23⁄4 cups granulated sugar 675 mL
  5. 11⁄2 cups liquid honey 375 mL
  6. 1 pouch (3 oz/85 mL) liquid pectin 1
Instructions
  1. Using a vegetable peeler, remove rind from several of the lemons in wide strips; thinly slice to make 3⁄4 cup (175 mL). In a small saucepan, combine rind and water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rind is softened. Set aside.
  2. Remove remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. Place in a 4-cup (1 L) measure with any juice. Squeeze any juice from peel into the measure; discard peel. Add cooked rind with liquid and enough water to make 3 cups (750 mL) total.
  3. In a Dutch oven or a large, heavy-bottomed pot, combine lemon mixture and sugar. Bring to a full boil over high heat, stirring constantly to dissolve sugar. Stir in honey. Return to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent rind from floating.
  4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  5. This marmalade is best served after resting for 1 week. Makes about five 8-ounce (250 mL) jars.
Notes
  1. Tip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  2. Variation
  3. Lemon Marmalade: Replace the honey with granulaTip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  4. Serving Suggestion: Stir a spoonful or two into hot tea when you have a cold.
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