Lemon Marmalade Pt. 2

I have to admit to conflicted feelings about my first canning experience.  On the one hand, I am enjoying the non-processed version (that half-filled jar in the fridge).  On the other hand, the two jars on the shelves look too pretty and were so much work.  I can't imagine ever opening them!

I am sure I will when my parents come in a month - to brag, if nothing else.

It occurred to me that you might like the recipe.

Lemon Marmalade

10 lemons
4 cups water
4 cups sugar

Scrub and peel the rind from the lemons. Cut the pith from the lemons, cut them into 1/4 inch slices and remove the seeds.

Place the 4 cups of water and the fruit and rind in a non-aluminum pot to soak for 3-4 hours.

Bring the rind, fruit, and water to a boil and then reduce to a simmer.  Cook until very soft (about 45-60 minutes).

Add the four cups of sugar, bring to a full boil, and then reduce to a low boil and cook until candy thermometer reaches 220 degrees, or until the fruit reaches gel stage.

Prepare jars according to manufacturer's directions.  Fill 3 pint sized hot jars with hot filling.  Process for 15 minutes. Check seal after 12 hours.


My mistakes:  I couldn't get a good reading on the candy thermometer because of the shape of my pot.  I think I went well past the sheeting/gel stage because my finished product, though tasty, is quite gelatinous and not like marmalade (more like jelly).  This could also explain why I ended up with 2.5 pint jars instead of the 3 in the recipe - I think I boiled it down quite a lot.  It does taste very good, though.  I wonder if lemons from the store would make a more yellow marmalade.  My lemons always are partially green in color, even when they are ripe.

I would love to mix the tangerines and lemons from my trees together in this recipe.  Next time I have enough ripe tangerines or oranges, I am going to substitute a lemon or two with them....I will let you know how it goes.