Rollins Family Lemon Marmalade - Made with Arizona Organic Lemons!

Every year I have an abundance of lemons in January, February, and March. This year I almost gave them all away but managed to save a few for my experiment...Lemon Marmalade. It is so yummy and sweet/tart that I named it Lemon Drop Marmalade.

To make this marmalade I used:

8 cups chopped lemons (about 12-15 lemons)

6 cups cane sugar
6 cups water
2 packets liquid pectin (6 ounces)...but probably need 1 6oz packet or none at all.

1. Remove as pith from the lemon rind as possible and remove the seeds.
2. Boil the fruit with the water until around 200 degrees. If you see any seed float to the top, just skim them out.
3. Then add the pectin and sugar until 218-220 degrees.
4. I had only planned on using one packet of pectin, but I couldn’t get it to set when doing the “plate” test. The plate test is when you freeze plates, pour a little jelly on them, and see if it wrinkles. If it wrinkles…it’s done.
5. Sterilize your jars (I used jelly jars and this made 10 jars).
6. I think next time I will either omit the pectin or just use 1 packet. I like mine runny and this came out sort of like thick jam. Took about 3 hours total including prepping the lemons, but not including the decorating of the jars which my 6 year old helped with.