Lemon Marmalade

Lemon Marmalade

Ingredients:
3 pounds lemons
8 to 10 cups granulated sugar

Directions:
Slice the lemons as thinly as possible and discard the ends. Remove and discard all the seeds. Place the
lemon slices in a nonreactive bowl and add 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 220 degrees F, about 1/2
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.
Makes about 4 pints.
Lemon Marmalade 71
Lemon Verbena Jelly
2 cups packed, coarsely chopped
lemon verbena leaves