Lemon marmalade

Yield: 6 servings

Measure Ingredient
3 pounds Lemons - Meyer or regular lemons
8 cups Sugar - granulated (actually 8 to 10 cups)

Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight.

Measure the lemons and water into a wide, shallow, nonreactive pan.

Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F, about ½ hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes.

Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the 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.

Recipe from Cook's Magazine, November/December, 1987.

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