Yield: 6 Servings
- 3 lb Lemons - Meyer or regular -lemons
- 8 c 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 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. Recipe from Cook's Magazine November/December 1987.