Recipe - Lemon Marmalade

3 pound Lemons Meyer or regular
lemons
8 cup 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 mediumhigh and cook, stirring frequently and skimming off
the foam as it rises, until temperature reaches 220F, about One half 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 mediumhigh heat and cook, testing often, until it has reached
the right consistency.

Put marmalade into hot, sterilized pint or halfpint 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini