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June 29th, 2011, 08:41 PM
Lemon Marmalade

6 lemons
7 cups cold water
about 5 1/2 cups granulated sugar

Slice unpeeled lemons and cut slices in half;
you should have 4 cups. Place in a glass or pottery
bowl, cover and let stand 24 hours.

Put sliced lemon in a large, heavy pot (not aluminum),
cover with the 7 cups of water and bring to a boil.

Boil uncovered about 25 minutes. Measure fruit and
liquid and add an equal amount of granulated sugar.

Return to heat, stirring until sugar dissolves.
Boil hard until mixture sheets from a spoon, about
25 minutes, skimming whenever scum appears and
stirring occasionally.

Remove from heat, stir and skim again.

Pour into hot, sterile jars and seal.

Yield Six 4-oz jars.

Source: Canadian Magazine, Saturday Ottawa Citizen
newspaper, Feb 12, 1972.