I made some coconut chicken- and I called my friend Ann to come and enjoy it with us. She said she had some yummy lemon marmalade that she had made… and we thought- let’s put it on top of the coconut chicken! This is how many of my great recipes are born so to speak. They come from inspiration or random products you wouldn’t normally put them together.
I wanted to share with you this great marmalade recipe, which I have now made 5 batches of them. I’m sure it will last us about 2 months. It’s good on everything from toast to bagels, chicken to muffins. (I’ll share the coconut chicken with you in a later post… watch for it!)
adapted fromTaste of Home canning and preserving
5 medium lemons
4 cups water
1 pkg. (1 3/4 oz.) powdered fruit pectin
4 cups sugar
Peel rind from lemons; cut into thin strips, about 1 inch long. Set fruit aside.
In a dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until peel is softened. Cut lemons into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture.
Add pectin. Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full boil. Boil for 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into hot half pint jars, leaving 1/4 in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling water canner.
Yield: 6 half pints