Lemon marmalade
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Lemon marmalade
  Lemon    Marmalade    Condiments  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54458. Report a problem with this recipe.
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      Title: Lemon marmalade
 Categories: Condiments, Jams
      Yield: 6 Servings
      3 lb Lemons - Meyer or regular
      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
  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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Recipe ID 54458 (Apr 03, 2005)

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