Cranberry And Lemon Marmalade

1. 1

   Halve 5 lemons, then slice thinly, reserving any seeds and juice. Juice and seed remaining lemons. Tie seeds in muslin.

2. 2

   Combine lemon slices, juice, muslin bag and 4 cups water in a large saucepan. Bring to a boil. Boil, uncovered, about 1 hour or until peel is soft, adding cranberries for the last 20 mins of cooking time. Discard muslin bag.

3. 3

   Add sugar to pan and stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, about 15 mins or until marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.)

4. 4

   Pour hot marmalade into 6 hot sterilised small jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.