| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Jams |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lemons |
| 1 1/2 |
c |
Water |
| 1/8 |
ts |
Baking soda |
| 5 |
c |
Sugar |
| 1 |
|
Pouch liquid pectin |
INSTRUCTIONS
Remove peel from lemons; discard white membrane and cut rind into slivers.
Section lemons, remove seeds, and chop pulp. Set aside. Combine rind,
baking soda, and water in a saucepot. Cook, over medium high heat, until
mixture boils, stirring frequently. Add sugar and reserved fruit, stirring
well. Cook until mixture reaches a full, rolling boil, stirring
occasionally. Boil hard 1 minutes. Remove from heat; stir in pectin. Skim
foam. Let stand for 5 minutes, stirring occasionally to distribute fruit.
Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960
mL)
From: Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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