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Lemon Shred Marmalade
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Southern & Soul
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 637
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 15mg
Total Carbohydrate 165g
Dietary Fiber 1g
Sugars 163g
Protein 1g
Vitamin A  5%Vitamin C  45%
Calcium  2%Iron  1%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Shred Marmalade

Date Added: October 19, 2018


12 Cups Water
5 Lemons
1 Grapefruit
8 Cups Sugar (4 pounds)
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1. Makes about 10 half-pints.

2. Wash and peel the lemons thinly; remove the white pith and seeds and discard them.

3. Cut the peel into fine shreds; reserve the pulp.

4. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender.

5. Drain the liquid from the lemon shreds and set both aside.

6. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender.

7. Add the liquid from the lemon shreds to the kettle and bring just to a boil.

8. Remove from heat and strain mixture through a jelly bag.

9. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice.

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Dietary Notes:
This recipe is low-sodium with 14.9mg per serving, low-fat with 0.1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Citric Acid allergies.
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