Lemon Marmalade - Country Living Recipe
Yield: 6 cupsRecipe by luhu.jp
Ingredients:
10 Large: lemons,
Fabric circles and,
4 cup: Water,
-ribbon, opt.
4 cup: Sugar,
Directions:
1. Using vegetable peeler, remove yellow part of peel in strips from
lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all
white membrane, or pith, from peeled lemons.
2. Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy
nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced
fruit, and water. Cover and refrigerate 3 to 4 hours.
3. Heat lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until
lemon mixture is very soft-about 1 hour.
4. Add sugar to lemon mixture and increase heat to medium-high; stir
until sugar dissolves. Heat to boiling and reduce heat just so
mixture boils gently. Boil uncovered, stirring frequently, until
candy thermometer registers 220F- 45 to 60 minutes.
5. Meanwhile, prepare three 1-pint canning jars with their lids and
bands for processing following manufacturers directions.
6. Spoon marmalade into hot jars, leaving 1/4-inch space at top
ofjars. Wipe jar rims clean. Seal with lids and bands. Process jars in
boiling-water bath 15 minutes. Cool jars on wire rack. Label jars;
store in cool, dry place.
7. For gifts, if desired, decorate each jar with a fabric circle tied
on with ribbon. After opening jar, store marmalade in the
refrigerator.
Country Living/Dec/93 Scanned and fixed by DP and GG
Source from luhu.jp
lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all
white membrane, or pith, from peeled lemons.
2. Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy
nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced
fruit, and water. Cover and refrigerate 3 to 4 hours.
3. Heat lemon mixture to boiling over high heat, stirring frequently.
Reduce heat to low; cover and simmer, stirring occasionally, until
lemon mixture is very soft-about 1 hour.
4. Add sugar to lemon mixture and increase heat to medium-high; stir
until sugar dissolves. Heat to boiling and reduce heat just so
mixture boils gently. Boil uncovered, stirring frequently, until
candy thermometer registers 220F- 45 to 60 minutes.
5. Meanwhile, prepare three 1-pint canning jars with their lids and
bands for processing following manufacturers directions.
6. Spoon marmalade into hot jars, leaving 1/4-inch space at top
ofjars. Wipe jar rims clean. Seal with lids and bands. Process jars in
boiling-water bath 15 minutes. Cool jars on wire rack. Label jars;
store in cool, dry place.
7. For gifts, if desired, decorate each jar with a fabric circle tied
on with ribbon. After opening jar, store marmalade in the
refrigerator.
Country Living/Dec/93 Scanned and fixed by DP and GG
Source from luhu.jp