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