Lemon Marmalade

Instructions

1. 1

   Slice the lemons as thinly as possible and discard the ends.

2. 2

   Remove and discard all the seeds.

3. 3

   Place the lemon slices in a nonreactive bowl and add enough water to cover.

4. 4

   Let stand overnight.

5. 5

   Measure the lemons and water into a wide, shallow, nonreactive pan.

6. 6

   Add an equal volume of sugar and cook over low heat until sugar is dissolved.

7. 7

   Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220 degrees F, about 1/2 hour.

8. 8

   Remove marmalade from heat.

9. 9

   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.

10. 10

    Tip the saucer.

11. 11

    The marmalade should just barely run.

12. 12

    If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency.

13. 13

    Put marmalade into hot, sterilized pint or half-pint jars.

14. 14

    Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.

15. 15

    Makes about 4 pints.