Lemon Marmalade 1
3 pounds of Meyer lemons or other lemons
8 cups of granulated sugar - (to 10 cups)
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 220ºF., 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 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.
This recipe yields 4 to 5 pints.
Source: "My Front Porch (canning archive) at http ://www.flash.net/~tinyt"S(Formatted for MC5):
"11-26-1999 by Joe Comiskey - jcomiskey@krypto.net"
Lemon Marmalade 2
1 lemon - (4 to 5 oz)
1 1/2 cups of water
Sugar, as needed
To make lemon stock: Cut lemon in half from stem end to blossom end. With cut-sides down, slice as thin as possible. Discard end pieces and seeds. (Note: Should yield about 2/3 cup, packed.) Place lemon slices and water in small bowl. Cover. Let stand for 12 to 24 hours at room temperature.
Transfer to 1 1/2-quart saucepan. Boil, uncovered, for 15 minutes, or until peel is tender and translucent and pulp is breaking up. (Note: At this stage, you may refrigerate or freeze for later use.)
To make marmalade: Measure lemon stock. Pour into 1 1/2 or 2-quart saucepan. Stir in equal volume of sugar. Bring quickly to a boil. Boil rapidly for 12 to 15 minutes, or until gel tests done. Skim, if necessary. Stir for 2 or 3 minutes to cool mixture slightly and prevent peel from floating to top.
Pour into refrigerator storage container (hot and sterilized, if glass). Seal. Cool. Label. Refrigerate for 1 to 2 weeks for flavor to mellow.
This recipe yields about 10 ounces.
NOTES : Recipe originally from "Cook's Magazine", Nov 1987 Recipe By : Jeanne Lesem Source: "Lynn Thomas on the Food Forum BB at http ://food.bb.prodigy.net/" S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey @krypto.net"
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