Recipe

Cranberry and lemon marmalade

Aug 31, 2009 2:00pm
  • 1 hr 40 mins cooking
  • Makes 7 Cup
    • Print
    Print

Ingredients

Cranberry and lemon marmalade
  • 7 (980g) lemons
  • 4 cup (1l) water
  • 300 gram fresh or frozen cranberries
  • 5 cup (1.1kg) white sugar

Method

Cranberry and lemon marmalade
  • 1
    Halve 5 lemons, then slice thinly, reserving any seeds and juice. Juice and seed remaining lemons. Tie seeds in muslin.
  • 2
    Combine lemon slices, juice, muslin bag and water in a large saucepan. Bring to the boil. Boil, uncovered, about 1 hour or until rind is soft, adding cranberries for the last 20 minutes of cooking time. Discard muslin bag.
  • 3
    Add sugar to pan and stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, about 15 minutes or until marmalade jells when tested.
  • 4
    Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

The Latest from Food To Love