Lemon Shred Marmalade

1. 1

   Wash and peel the lemons thinly, remove the white pith and seeds and discard them.

2. 2

   Cut the peel into fine shreds; reserve the pulp.

3. 3

   Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender.

4. 4

   Drain the liquid from the lemon shreds and set both aside.

5. 5

   Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender.

6. 6

   Add the liquid from the lemon shreds to the kettle and bring just to a boil.

7. 7

   Remove from heat and strain mixture through a jelly bag.

8. 8

   Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice.

9. 9

   Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read

* Per serving · 4 servings · Values may vary.

No additional tips available.