Comida Kraft
Recipe Box

SURE.JELL Honey Lemon Marmalade

SURE.JELL Honey Lemon Marmalade is rated 4.222222222222222 out of 5 by 9.
Prep Time
1
hr.
Total Time
3
hr.
40
min.
Servings

About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Put a little pot of this SURE.JELL Honey Lemon Marmalade on the breakfast table and your family will think they've stumbled into an elegant B&B!

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
  • Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 10mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 12g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was glorious! This was glorious! A bright, tart marmalade that has gotten raves from all who have tried it. I meant to hold aside a couple of jars to enter in my county and state fairs, but I've given it all away (well, except for the two jars I gobbled down myself). Warning -- it's a marmalade. That means it's tart and a bit bitter. If you want a sweeter spread, make something else.
Date published: 2011-04-18
Rated 4 out of 5 by from The fourth star is only given based on the taste of this marmalade. The fourth star is only given based on the taste of this marmalade. I couldn't overlook the fact that the recipe didn't reminde me to remove the seeds (I know, DUH!) and I found it much easier to grate the rind off and avoid the peeling and chopping. I also drained the pulp and added it back in, getting an extra jar or two out of the ingredients.
Date published: 2003-07-16
Rated 4 out of 5 by from Pretty good. Pretty good. I just made two batches of lemon marmalade - this recipe, and an english lemon/sugar/honey traditional marmalade (that requires boiling the lemons whole the day before). This recipe was somewhat less time consuming, and the resulting marmalade is definitely sweeter and less bitter. Nice and lemony.
Date published: 2011-01-16
Rated 5 out of 5 by from Made this yesterday using a combination of lemons and the Japanese lemon, yuzu. Made this yesterday using a combination of lemons and the Japanese lemon, yuzu. Yuzu jam is famous in Korea as a sorethroat remedy, while honey lemon is known in the U. S for the same thing. Great taste and wonderful aroma! I also grated the peel instead of cutting it.
Date published: 2014-02-26
Rated 5 out of 5 by from Absolutely addicting. Absolutely addicting. I have used it as a glaze on chicken, pork and fish. Delicious on toast, scones, biscuits and even put it in a cup of tea. I used the Meyer Lemons from my yard and did not need 7 lemons as these were big and very juicy to begin with.
Date published: 2005-03-08
Rated 4 out of 5 by from This is not a marmalade for everyone-I like it because I am a fan of all things tart. This is not a marmalade for everyone-I like it because I am a fan of all things tart. I think the prep work involved will put some people off, but I found it worthwhile. The honey makes this marmalade unique, the taste comes through nicely.
Date published: 2010-06-29
Rated 5 out of 5 by from This receipe is great as a basting sauce for poultry ( we especially like it on roast duck or pork. This receipe is great as a basting sauce for poultry ( we especially like it on roast duck or pork. AND it is wonderful when you add 1 TBL to a cup of hot tea.
Date published: 2005-08-12
Rated 1 out of 5 by from Terrible. Terrible. I encourage everyone NOT to make this recipe.
Date published: 2005-06-08
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