INGREDIENTS

INSTRUCTIONS

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 220'F- 45 to 60 minutes.
5. Meanwhile, prepare three 1-pint canning jars with their lids and bands
for processing following manufacturer's 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
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

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