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).