INGREDIENTS

INSTRUCTIONS

Mrs. L. J. Snots
This marmalade would need to be canned like any other preserve. To be more
sure of gelling, add green apple juice or commercial pectin.
Slice the lemons thin, removing the seeds; add 3 pts. of cold water to each
pound of fruit, after cutting. Let it stand 24 hours, then boil until
tender; pour into an earthen bowl until the following day. Weigh it, and to
every pound of boiled fruit add 1 1/2 lbs. of lump sugar; boil the whole
together until the syrup jellies and the chips are rather transparent.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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