Reprinted from The Blood Type Diet Website (www.dadamo.com) Cranberry Lemon Marmalade Description: Marmalade Ingredients: 3 large (3-1/2 inch) lemons 4 cups cranberries, fresh or frozen 3 cups water 7 cups sugar [or agave] 1 pouch Certo [or fruit pectin] How to make it: Squeeze juice from lemons, remove the white pulp and cut rind into slivers. In a large pot or dutch oven bring to a boil the lemon peel and the 3 cups water, simmer 15 minutes. Add lemon juice and cranberries, bring to a boil and simmer another 15 minutes. Add sugar [or agave] and bring to a boil, then boil hard for one minute; you may have to stir occasionally as it will foam up. Remove from heat and stir in the Certo [or fruit pectin]. Stir and skim for a few minutes. Put into sterilized jars. Comments: Makes eight 8-ounce jars and is delicious, especially if you spread on a plain rice cake. Tip: An easy way to do the peel is to use a sharp knife and with the peel facing you (not the white pulp) just skim it off the pulp and then slice it up.