INGREDIENTS

INSTRUCTIONS

Slice the lemons as thin as possible.  Discard ends. Remove all seeds and
tie them in a square of doubled cheesecloth. Put lemons and seed bag in a
nonreactive bowl with enough water to cover. Let stand overnight.
Measure the lemons and water into a wide, shallow, nonreactive pan. Add an
equal volume of sugar and cook over low heat until sugar is dissolved.
Raise heat to medium-high and cook, stirring frequently and skimming off
the foam as it rises, until temperature reaches 220F, about 1/2 hour.
Remove marmalade from heat.
To test for consistency, drop a little marmalade on a saucer and put the
saucer into the freezer until marmalade is cold, about 5 minutes. Tip the
saucer: the marmalade should just barely run. If too thin, return the
marmalade to medium-high heat and cook, testing often, until it has reached
the right consistency.
Put marmalade into hot, sterilized pint or half-pint jars. Store in
refrigerator up to 1 month or, for longer storage, seal according to
reliable canning instructions.
Recipe from Cook's Magazine, November/December, 1987.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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