Lemon Marmalade by The Thomas Ranch
Lemon Marmalade
Ingredients:
3 lbs lemons
8-10 cups sugar
Water
Directions:
Slice 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 non-reactive bowl with enough water to cover. Let stand overnight.
Measure lemons and water into a wide shallow non-reactive 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 foam as it rises, until temperature reaches 220 degrees, about half an hour. Remove from heat. ( To test for consistency by dropping a little marmalade on a saucer and put saucer into the freezer until cold, about 5 minutes. Tip saucer, marmalade should just barely run. If too thin return marmalade to medium heat and cook testing often until it reaches correct consistency.)
Put marmalade into hot sterile pint or half-pint jars. Store in refrigerator up to one month or for longer storage, seal according to reliable canning instructions. Makes about 6 pints.
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Lemon Marmalade
