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Friday, January 7, 2011

Oh the lemons.

   It's winter time here in the mid-south and what does that mean? It's time for the sniffles,sneezes and break out the hot tea.Hot tea was the first thing I thought of when I saw this recipe from . I knew that in the middle of winter I would have a jar of this lemony-honey marmalade goodness in my canned goods inventory.It would be ready for all the mugs of hot tea I was going to drink. What I did not know is that I would be "under the weather" and this stuff would come in handy for all my sniffles and sneezes.

   So this past summer as I gradually (some would say plowed) made my way through all the different canning recipes, I knew that marmalade would have to be on my list of "must-makes." I tasted marmalade as a kid. It wasn't that sweet so I wasn't a fan. I really didn't become a fan until I busted out my new zester/vegetable peeler and was humbled by some assorted citrus fruit.I wanted to make one more citrus-type marmalade and all I found was a hard time .Good lawd the lemons.SO one weekend afternoon I got busy chopping some lemons and knew this marmalade recipe better be worth it. It was.
  The recipe called for a whole lot of chopped lemons,more like diced.I rinsed off each lemon and got to business.All the lemon-chopping gave me a little time to reflect on my feelings for the lip-puckering fruit. I've never been a real big fan of lemons other than the occasional slice in my iced tea and I knew that had to change. I was starting with this recipe but maybe I'll try this one or how about this good-looking pie ,oh gosh who knows.I also noticed in my recipe notes,I made this two days after my 30th birthday,so between lemon recipes and thirty years worth of all the memories I was a thinkin' and a choppin'. I did know that all the zings from each slice of each lemon were going to make me love or hate lemons. I chose the high road and I'm glad I did.It's so fantastic in a mug of hot tea and it makes the winter months a little sweeter.
Honey-Lemon Marmalade
adapted from
makes 6 pints
8 cups chopped lemons (about 14 lemons)
2 cups honey
4 cups cane sugar ( I granulated sugar)
1 1/2 cups water
2 packets liquid pectin (6 ounces total)
1. Prepare your canners,jars and lids.
2. Combine chopped lemons,honey,sugar and water together in a non-reactive pot. Bring to a boil,reduce temperature and let simmer for 30 minutes.
3. Add pectin to the fruit and let it gently boil for 5 minutes.
4 Remove from the heat and fill jars. Apply lids and rings and process in a boiling-water bath for 10 minutes. Remove the lid and let boil for 5 minutes more. Remove jars and let the jars cool overnight,to give pectin time to fully activate.


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