The Pioneer Woman Tasty Kitchen
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No-Waste Lemon Peel Marmalade

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Level: Easy

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Description

I’ve been making my own lemonade concentrate. I always have too much peel left over. So, thinks I, “Isn’t marmalade made out of the peel?” DH, who grew up in sunny California, happily agreed to be my guinea pig to taste-test this experiment.

Ingredients

  • Any Extra Pulp From Juicing Lemons
  • 28 pieces Waste Lemon Peel
  • 12 cups Sugar, Or As Needed
  • 4 Tablespoons Cloves

Preparation

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.

2 Comments

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catfeet on 3.11.2011

The peel of 28 lemons was what I ended up using. I also think I’d reduce a little more, now having cracked a couple of jars. It’ll set a bit more and release more pectin for gelling. I’m on the lemon curd & candied peel plan too! :-)

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Natasha @ Saved by the Egg Timer on 2.19.2011

For the lemon pieces, is that half of a lemon from juicing? So the 28 lemon peices would be 14 whole lemons? I make lemonade all the time and hate wasting the peel too. I have made candies lemon peel but I can only eat and give away so much candied lemon peel. This would be great and fun to make!

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