MARMALADE: How to can Lemon Marmalade | Hamakua Homestead

This lemon marmalade recipe is perfect if you have too many lemons on your tree or if you found a great deal at the market! Lemon marmalade is a lot like a lemon jelly but with a twist. Here is a step by step recipe so that you can learn to water-bath can marmalade. It is somewhat similar to canning lemon jelly. #homesteading #hamakua #homestead #preserving #canning #howto #preservingfood #canninglife #pressurecanning #waterbath #waterbathcanning #lemon #lemonjuice #lemonjelly #lemonjuicerecipe #marmalade #jelly Ball Book of Canning and Preserving: https://amzn.to/3u21Qbv Here is the recipe as it is stated in the book: “INGREDIENTS 2 lb. Meyer lemons, divided 2 regular lemons 6 cups water, divided 5 cups sugar 1⁄4 cup bottled lemon juice FIRST, LET'S PREP! Cut 1 lb. Meyer lemons and regular lemons lengthwise into quarters, and place in a 6-qt. stainless steel or enameled Dutch oven. Add 3 cups water. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 30 minutes or until lemons are very soft and liquid is syrupy, pressing lemons to release juice. Remove from heat, cover, and let stand at room temperature overnight. While quartered lemons are simmering, quarter remaining Meyer lemons lengthwise; remove seeds, and cut crosswise into very thin slices. Place in a 6-qt. stainless steel or enameled Dutch oven. Add remaining water (just enough to cover lemon slices). Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Remove from heat; cover and let stand at room temperature overnight. NEXT, TIME TO COOK! Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Pour lemon quarters mixture through a fine-mesh strainer into Dutch oven containing lemon slices, pressing with back of a wooden spoon to extract as much juice as possible. Discard solids. Add sugar and lemon juice to lemon slices. Bring to a rolling boil over high heat; reduce heat to medium, and cook, uncovered, stirring often, 45 minutes or to gelling point. NEXT, LET'S CAN IT! Ladle hot marmalade into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.” Here are a few of MY FAVORITE items for you to check out: Presto Canner: https://amzn.to/43bDHuK All American Canner: https://amzn.to/3r9RlRY BIGGER All American Canner: https://amzn.to/3r7Up10 Hexclad Knives: https://amzn.to/3PDe8Q4 Hexclad Pots & Pans: https://amzn.to/3NVssCk Jar Vacuum Sealer: https://amzn.to/3CWFZDk Canning Tool Kit: https://amzn.to/44CnQqS Ball Complete Book of Home Preserving: https://amzn.to/3pQWGgO Sourdough Kit: https://amzn.to/44AlgBv PO Box 474 Papaikou, HI 96781 hamakuahomestead808@gmail.com