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ISO: Meyer lemon marmalade

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Hi...I'm about to embark on my first attempt at lemon marmalade. After reading recipes I'm STILL confused! If it's true that the seeds and pith are a natural pectin, then I don't need to add any liquid or powdered pectin (right) BUT if the seeds add to a "bitter" taste, I don't want them. Soooo, if I remove the seeds before cooking will I have enough natural pectin in order to jell????? Also, is it ok to sterilize my "new" jars in the dishwasher??? I really would appreciate your response. My lemons await!
MsgID: 204920
Shared by: Ann
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Meyer lemon marmalade
  Ann
2 Recipe: Lemon Marmalade
  Linda Lou,WA
3 Thank You: Lemon marmalade
  Ann
4 methods of marmalade
  Linda Lou,WA
5 Thank You: methods
  Ann
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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