Canning Recipes




Lemon Marmalade
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 pounds Meyer lemons or other lemons
8 cups granulated sugar - (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 medium-high and cook, stirring frequently and skimming off
the foam as it rises, until temperature reaches 220 degrees, 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 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.

This recipe yields 4 to 5 pints.




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