Lemon Marmalade

Posted by: Pat T 10-25-99 5:51 AM

Lemon Marmalade

3 lbs (1. 5 Kg) lemons
8 to 10 cups (2 2. 5 L) granulated sugar

Slice lemons as thin as possible and discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Place in a nonreactive bowl with enough water to cover and let stand overnight.

Measure lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Rise heat to medium-high and cook, stirring frequently and skimming off foam as it rises, until temperature reaches 220F (105C), about 1/2 hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a saucer and put saucer into freezer until marmalade is cold, about 5 minutes. Tip saucer: marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, until it has reached right consistency.

Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.

Makes about 4 pints (2 Liters).

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