Cover 3 lemons and 1 grapefruit with water and boil until soft when pricked with a fork. Cut fruit in half and remove seeds and skin. Measure pulp. Grind rind or cut in thin strips until you have 3/4 cup pulp, rind and sufficient water in which fruit was boiled in should equal 4 cups. Add 1 package Sure-Jell to this and bring to a rolling boil. Then add 6 cups sugar, stirring until dissolved. Boil 2 minutes. Take off scum. Put into sterilized jars. NOTES ON LEMON MARMALADE: This takes less than 2 hours to make. It's wonderfully tart so don't skimp on the sugar. I increase the amount of finely cut rind to 1 cup (plus a little). Yields 3 scant pints.
Share this recipe with a friend
In order to share this lemon marmalade recipe recipe with a friend, simply enter their email address below as well as your name so your friend knows who sent them this recipe.