Lemon marmalade

After some friends gifted us with a bag of home grown lemons, we decided to make marmalade.  Marmalade can be made from all kinds of citrus, including grapefruits, oranges, limes, and of course lemons.  It is very easy to make, and even though I couldn’t find my candy thermometer, it came out perfectly.

This recipes makes 3-4 pints, depending upon the size of your fruits.

Lemon marmalade

10 large lemons

4 cups water

4 cups sugar

Use a sharp knife or vegetable peel to remove the yellow part of the peel, leaving behind all of the pithy white covering.  Chop the peel into small pieces, about 1/2-inch long.

Cut off and discard the white part of the lemons.  Remove the seeds from the fruit, and then chop the pulp into pieces about 1-inch long.  Place the peel and the lemon pulp into a large non-aluminum stockpot.  Add the 4 cups water, and refrigerate, covered, for 4 hours or overnight.

Place the pot on cooktop, and heat to boiling over high heat, stirring frequently.  Reduce heat to low, and simmer, covered, for about an hour.

Add sugar and increase heat to medium-high, storing until the sugar dissolved.  Heat to boiling, then immediately reduce heat to allow mixture to gently boil.  Boil, uncovered, stirring frequently, until a candy thermometer registers 220 degrees-fahrenheit, about an hour.

Pour into prepared 1-pint canning jars, leaving a 1/4-inch space at the top.  Wipe rims clean.  Cover with lids and bands for processing.  Process in a boiling water bath for 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

Makes 3-4 pints.

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