Recipe Archives->Preserving->Lemon Marmalade 05

 
LEMON (LIME) MARMALADE
 
3 lbs. lemons
15 cups water
6 lbs. (12 cups) white sugar
 
Wash all the lemons thoroughly in warm water, remove the stalks.
Cut them in half and squeeze out the juice. Remove the pips, cut
away excess pith if it is very thick and tie the excess pith and
pips (seeds) into a muslin bag. Slice the skins into matchstick
strips and place these in the cooking pan with the juice, pit and
pips and the water. Bring to the boil and simmer until the strips
of skin are very tender. Remove the muslin bag and squeeze out any
liquid.  Add the sugar, bring to the boil again, stirring until
the sugar is dissolved. Boil rapidly until the setting point is
reached. Skim.  Allow the marmalade to cool slightly before pouring
it into hot clean jars. Cover.

Lemon Ginger Marmalade: Make as above. Add  4 oz. chopped crystallized
ginger at the same time as the sugar.

Spiced Lemon Marmalade: Make as above. Place either 8 whole cloves
or 1 stick cinnamon in the muslin bag with the pith and pits.

Printable version: lemon-marmalade05.txt.