Lemon Marmalade Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Lemons, Meyer or regular lemons
8 cup: 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.
Recipe from Cooks Magazine, November/December, 1987.
Source from luhu.jp
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.
Recipe from Cooks Magazine, November/December, 1987.
Source from luhu.jp