Side Pannel
Lemon Marmalade
Lemon Marmalade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Jams & Preserves
Ingredients List
- 3 lb Lemons - Meyer or regular
- -lemons
- 8 c Sugar - granulated (actually
- -8 to 10 cups)
Directions
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.
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.
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