INGREDIENTS

INSTRUCTIONS

Add the sliced seeded lemon slices to the 3 quarts of water. Bring to
boil. Cook the mixture over high heat for 20 minutes or until the
lemon rind is tender.  Drain and measure the liquid, adding enough
water to make 3 quarts;  pour it back into the kettle. Stir sugar and
the cooked lemon slices.  Bring the mixture to a boil and cook it
rapidly until it sheets from  a spoon, or a candy thermometer registers
221F.  Pour the marmalade into sterilized jars or glasses and seal tops
with  paraffin. If using canning jars, seal while hot with new lids and
a  tightened band.  This marmalade will seem too thin when first made
but will become  thicker if allowed to set up for 4 to 5 weeks.  "I
found this recipe in an old Gourmet magazine and tried it for the
first time this year. It is delicious, but was disappointed when it
didn't set up right away," wrote Vel Wood of Sun City. "It has gotten
thicker after a few weeks. Vel grates the zest, saving it and the
lemon juice in small packets in her freezer for use in pies and other
desserts throughout the year. She also freezes whole clean lemons
which can be microwaved when she wants lemon slices for fish and  other
entrees.  Notes: Makes about 3 quarts or 12 cups  Sent by Pat Hanneman;
Recipe provided by Liz Caesar
<www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and
converted by MC_Buster.  Recipe by: Cook and Tell:  Vel Wood of Sun
City, CA  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 13, 1998

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