Double Lemon Marmelade

junelynn(7NC)June 17, 2012

This is always so good! Very labor intensive, one has to be in the mood and have lemon balm on hand. It uses no pectin. I do not have access to Meyer Lemons, but this is still absolutely wonderful! Recipe follows photo.

Double Lemon Marmelade

4 cups fresh lemon balm, leaves and stems

(about 1 3/4 oz.)

4 1//2 Cups boiling water

6-8 Large Lemons

5 1/2 cups sugar

1.Place lemon balm in large bowl. Add the boiling water. Cover, let stand for 15 minutes. Drain well, RESERVING liquid. Measure 3 1/2 cups liquid. Discard Lemon Balm.

Wash Lemons. Using a knife, peel lemons, removing yellow portion and about 1/4 inch thickness of the white membranes of peel. Cut peel into very thin strips, about 1 1/2 inches long. (I made them smaller, about 1/2 inch long). Measure 3 cups peel. Set aside.

Remove and discard any remaining white portion fo peel from lemons. Section lemons, reserving fruit and juice; discard membranes and seeds. Chop lemon. Measure 1 1/2 cups lemon and juice; set aside. In a large saucepan combine peel and 4 cups water. Heat to boiling. Boil, uncovered, for 5 minutes. Drain; discard liquid. Cook and drain once more, using fresh water.

2. In same saucepan combine drained, peel, chopped lemon and juice, and the 3 1/2 cups reserved liquid. Heat to boiling; boil gently, uncovered, for 5 minutes. Measure 5 1/2 cups mixture. Pour mixture in an 8 or 10 quart Dutch Oven. Add sugar. Heat and stir still sugar dissolves. Bring to a boil. Boil hard, uncovered, about 25 minutes or till mixture sheets off a metal spoon or reaches about 220 on a jelly thermometer stirring to prevent sticking (my Dutch oven was stick free).

3. Ladle marmelade into hot, sterilized, half pint canning jars, leaving 1/4 inch headspace. Wipe jar rims, adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner, cool on racks. Makes about 5 half-pints.

(The little bit I had after my initial 5 1/2 cups, I put in a jar and refrigerated it...had some this morning!! I only had two half-pints available....)

Lemon Balm grows like MINT, so be careful to keep it contained.

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Oof... this does look like a lot of work, but it looks soooo good, I'm going to have to try it.

I love my lemon balm and am always looking for ways to work it in to things -- thanks so much for posting this!

    Bookmark   June 18, 2012 at 12:24PM
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