Lemon Marmalade - Country Living

Title:
Lemon Marmalade - Country Living

Yield:
6 Cups

Categories:
Holidays,
Preserves,
Lemon




Ingredients:





    10 lg Lemons


     4 c  Water


     4 c  Sugar


          Fabric circles and ribbon;


          -(opt.)






 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