When I was last at Costco, I picked up a bag of Meyer lemons. I googled around for a no sugar added marmalade recipe but didn’t find anything that was quite what I wanted to make. I made this one up based on this recipe. (Which has issues – it appears that it was copied from a recipe for ginger marmalade but the instructions were not properly updated.)
- 24 drops sucralose
- 24 tablets saccharin
- 8 Meyer lemons
- 1/2 teaspoon baking soda
- One (1.75-ounce) package no sugar needed powdered fruit pectin
Using a vegetable peeler, remove the zest from the lemons in strips. Cut the strips into very thin slices. Transfer the strips to a large, heavy-bottomed pot and add 2 1/2 cups of water and the baking soda. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes. Set aside.
Meanwhile, using a sharp knife, cut the remaining pith (white part) from the lemons. Working over a bowl to catch the juices, cut the lemon into segments, removing any seeds. Put the segments in the bowl and squeeze the membrane to release as much juice as possible.
- Measure the lemon segments and juices (removing any seeds). You should have about 1 cup. Add the segments and juices to the pot containing the lemon zest and water. Sprinkle pectin over the mixture and bring it to a boil, stirring constantly.
- Add the sweetener. Return to full boil, stirring constantly. Boil hard for one minute. Skim any foam from the surface of the marmalade. Ladle the marmalade into hot sterilized jars. At this point, I let the marmalade cool then refrigerate what I’m going to use in the next couple weeks and freeze the rest.