LEMON MARMALADE
6 lemons
7 cups cold water
about 5 1/2 cups granulated sugar
Slice unpeeled lemons and cut slices in half; you should have 4 cups. Place in a glass or pottery bowl, cover and let stand 24 hours.
Put sliced lemon in a large, heavy pot (not aluminum), cover with the 7 cups of water and bring to a boil.
Boil uncovered about 25 minutes. Measure fruit and liquid and add an equal amount of granulated sugar.
Return to heat, stirring until sugar dissolves. Boil hard until mixture sheets from a spoon, about 25 minutes, skimming whenever scum appears and stirring occasionally.
Remove from heat, stir and skim again. Pour into hot, sterile jars. Cool and seal. Store in refrigerator.
Yield Six 4-oz jars.
Source: Canadian Magazine, Saturday Ottawa Citizen
newspaper, Feb 12, 1972.
6 lemons
7 cups cold water
about 5 1/2 cups granulated sugar
Slice unpeeled lemons and cut slices in half; you should have 4 cups. Place in a glass or pottery bowl, cover and let stand 24 hours.
Put sliced lemon in a large, heavy pot (not aluminum), cover with the 7 cups of water and bring to a boil.
Boil uncovered about 25 minutes. Measure fruit and liquid and add an equal amount of granulated sugar.
Return to heat, stirring until sugar dissolves. Boil hard until mixture sheets from a spoon, about 25 minutes, skimming whenever scum appears and stirring occasionally.
Remove from heat, stir and skim again. Pour into hot, sterile jars. Cool and seal. Store in refrigerator.
Yield Six 4-oz jars.
Source: Canadian Magazine, Saturday Ottawa Citizen
newspaper, Feb 12, 1972.
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