Taken from "Taste of Home: Jams, Jellies, Pickles
Prep time: 2 1/4 hours Process time: 10 minutes
Makes: 5 half-pints
7 medium lemons (about 2 pounds)
1/2 teaspoon baking soda, divided
7 cups water
4 cups sugar
4 teaspoons minced fresh rosemary
2 drop yellow food coloring (optional)
1. Using a vegetable peeler, peel lemons into wide
strips. With a sharp knife, carefully remove white pith
from peels. Cut peels into 1/4-in. strips. Set fruit
2. Place lemon strips in a small saucepan; add water to
cover and 1/4 teaspoon baking soda. Bring to a boil.
reduce heat to medium. Cook, covered, 10 minutes; drain.
Repeat with remaining baking soda.
3. Cut a thin slice from the top and bottom of lemons;
stand lemons upright on a cutting board. With a knife,
cut outer membrane from lemons. Working over a bowl to
catch juices, cut along the membrane of each segment to
remove fruit. Squeeze membrane to reserve additional
4. Place lemon sections and reserved juices in a Dutch
oven. Stir in 7 cups water and lemon peel. Bring to a
boil. Reduce heat; simmer, uncovered, 40-50 minutes or
until slightly thickened, stirring occasionally. Remove
from heat; immediately stir in rosemary and, if desired,
5. Lade hot mixture into five hot half-pint jars,
leaving 1/4-in. headspace. Wipe rims. Center lids on
jars: screw on bands until fingertip tight.
6. Place the jars into canner with simmering water,
ensuring that they are completely covered with water.
Bring to a boil: process for 10 minutes. Remove jars and
Good served on roast meat or savory rolls.