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5 from 1 vote

Honey Lemon Marmalade

Author: Marisa McClellan
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Ingredients

  • 8 cups chopped lemons 14 lemons
  • 2 cups honey I used buckwheat honey, but you can use whatever you’ve got
  • 4 cups cane sugar
  • 1 1/2 cups water
  • 2 packets liquid pectin 6 ounces

Instructions

  • Sterilize your jars (I used a combination of pint and half pint jars).
  • Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.
  • Add pectin to the fruit and let it gently boil for 5 minutes.
  • Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.