Cranberry and lemon marmalade

cranberry and lemon marmalade
7 Cup
1H 40M



1.Halve 5 lemons, then slice thinly, reserving any seeds and juice. Juice and seed remaining lemons. Tie seeds in muslin.
2.Combine lemon slices, juice, muslin bag and water in a large saucepan. Bring to the boil. Boil, uncovered, about 1 hour or until rind is soft, adding cranberries for the last 20 minutes of cooking time. Discard muslin bag.
3.Add sugar to pan and stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, about 15 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.