No-Waste Lemon Peel Marmalade

Ok, so there really are more ingredients, but they’re a judgement call, rather than an actual amount.

Here’s how it goes together.

I dump all of my extra pulp from the juicing for the lemonade concentrate into this. It’s not an actual amount, just what’s left over. Separate out any seeds that you get and put aside.

Take your lemon peel and run it through the slicing attachment of your food processor. Add the sliced peel into a big pot with the pulp. Just barely cover with cold water and let it sit overnight.

Take your seeds, put them into a thin towel or cheese cloth and let them sit in the water with the peel.

The next day, measure the water in your pan. Return the water to the pan. Then bring your peel and seeds to a boil, until the lemon peel gets translucent, about 1 hour.

Remove the seeds.

Here’s where it gets mathematical. You want to have 4 parts of sugar for ever 5 parts of water (or 80% of your water amount). For example, I ended up with 15 cups of lemon water, so I put in 12 cups of sugar.

Mix well.

Add the cloves. I like whole cloves, so that’s what I used. If using ground cloves, use less!

Reduce liquid by at least 3-4 cups. The less liquid you’ve got, the better this will can. Besides, I like it chunky! If you like it less chunky, you could use an immersion blender on some of the mixture.

Can in a water bath (water bathe for 10 minutes).

Makes 12 pint jars.