Raspberry Lemonade Marmalade

• 3 -4 large lemons
• 2 cups water
• 4 cups raspberries
• 1 (2 ounce) package dry pectin
• 5 cups sugar

1. 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.
2. Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
3. Remove and discard remaining peel and pith from lemons.
4. Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
5. In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
6. Bring to a full boil over high heat, stirring constantly.
7. 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.
8. Stir for 5 to 8 minutes to prevent floating rind.
9. Ladle into prepared jars leaving a 1/4" headspace.
10. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

lemons, water, raspberries, pectin, sugar

Taken from www.food.com/recipe/raspberry-lemonade-marmalade-467833 (may not work)