Lemon marmalade
Lemon marmalade recipe in the canning category
Recipe ingredients:
- 3 pounds lemons
- 8 to 10 cups granulated sugar
Recipe method:
- Slice the lemons as thinly as possible and discard the ends.
- Remove and discard all the seeds.
- Place the lemon slices in a non reactive bowl and add enough water to cover.
- Let stand overnight.
- Measure the 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 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.
Tags: lemon, marmalade, recipe, canning, recipes, cooking