How to Make Lemon Marmalade Using Sparkling Water
- 1). Wash the lemons under cold running tap water with a stiff-bristled brush. Place them on a clean towel or on paper towels to dry.
- 2). Cut the lemons in half with a sharp knife and juice them with a citrus juicer, reserving the peels. Discard any seeds and white pithy parts of the fruit.
- 3). Scoop any fruit remaining inside the lemon, using a kitchen spoon. Only the peels should be left.
- 4). Julienne the lemon peels into small pieces approximately 1/16" in size using a sharp knife and clean cutting board.
- 5). Put the lemon peels into a small saucepan with 3 cold cups water and 1 cup sparkling water. Bring the pan to a boil and boil for one minute.
- 6). Transfer the lemon peels to a fine-mesh sieve and pour 12 cups cold water over the lemon peels to stop the cooking process. Allow the lemon peels to drain for 2 minutes.
- 7). Return the lemon peels to the saucepan and add the sugar.
- 8). Pour the lemon juice into a measuring cup. Transfer 3/4 of the lemon juice to the saucepan with the lemon peels and sugar.
- 9). Note the amount of lemon juice remaining in the measuring cup. Transfer the lemon juice to a storage container and put it in the refrigerator for later use. Measure the same amount of sparkling water into the measuring cup and add it to the saucepan.
- 10
Simmer the mixture in the saucepan over low heat for 40 to 45 minutes, or until the marmalade thickens to the desired point. - 11
Transfer the marmalade to a canning jar and put the top on the jar. - 12
Bring a large pot of water to a boil. Add the jar with lemon marmalade and boil it for 20 minutes. - 13
Remove the jar from the boiling water and store it in a cupboard or cabinet for 72 hours before serving.