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Lemonade marmalade

Yield: 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

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