Reprinted from The Blood Type Diet Website (

Cranberry Lemon Marmalade



  • 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:
  1. Squeeze juice from lemons, remove the white pulp and cut rind into slivers.
  2. In a large pot or dutch oven bring to a boil the lemon peel and the 3 cups water, simmer 15 minutes.
  3. Add lemon juice and cranberries, bring to a boil and simmer another 15 minutes.
  4. 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.
  5. Remove from heat and stir in the Certo [or fruit pectin].
  6. Stir and skim for a few minutes.
  7. Put into sterilized jars.


    Makes eight 8-ounce jars and is delicious, especially if you spread on a plain rice cake.


    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.