10 large lemons
4 cups water
4 cups sugar
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.
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.
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.
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 degrees F., 45 to 60 minutes.
Meanwhile, prepare three 1-pint canning jars with their lids and
bands for processing following manufacturer's directions.
Spoon marmalade into hot jars, leaving 1/4-inch space at top of
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.
For gifts, if desired, decorate each jar with a fabric circle tied
on with ribbon. After opening jar, store marmalade in the
Yield: 3 pints