Directions:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4 headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.81 Kcal (1913 kJ) | ||
| Calories from fat | 7.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Sodium | 14.53mg | 1% | |
| Potassium | 172.84mg | 4% | |
| Total Carbs | 117.14g | 39% | |
| Sugars | 102.3g | 409% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 39.3mg | 65% | |
| Iron | 1.3mg | 7% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 152.49 Kcal (638 kJ) | ||
| Calories from fat | 2.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 1% | |
|---|---|---|---|
| Sodium | 4.85mg | 1% | |
| Potassium | 57.7mg | 4% | |
| Total Carbs | 39.1g | 39% | |
| Sugars | 34.15g | 409% | |
| Dietary Fiber | 2.4g | 29% | |
| Protein | 0.39g | 2% | |
| Vitamin C | 13.1mg | 65% | |
| Iron | 0.4mg | 7% | |
| Calcium | 12.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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