Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lemons - Meyer or regular 8 c Sugar - granulated (actually
-lemons -8 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 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.

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