INGREDIENTS

INSTRUCTIONS

Wash and slice lemons to the size you wish to have in the finished
marmalade. Carefully remove all seeds and seedlets to prevent the marmalade
from having a bitter taste. Measure fruit and juice and add 3 times the
amount of water. Soak for 12 hours. Simmer for about 20 minutes (be careful
not to boil). Let stand again for 12 hours. For every cup of fruit and
juice, add 3/4 cup sugar. Cook these ingredients in small quantities (about
4 to 6 cups at a time), until they form a jelly when tested (about 220
degrees to 222 degrees). For yellow color, do not boil. Can or seal with
paraffin.
Posted to Bakery-Shoppe Digest V1 #461 by fundwell@excel.net on Dec 19,
1997

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