Add in as much lemon juice and grated peel as you prefer.

Lemon Marmalade

Ingredients

• 6 lemons, organic
• 3 cups sugar
• 1 3/4 cups water

Procedure

1. For the lemons: wash them, then grate all the peel off and reserve it for later. Halve the lemons, juice them, strain the juice and reserve it for later. Then, soak the remaining lemon shells in water set in the refrigerator overnight. Next day, boil the lemons in their soaking water until very tender, about 45 minutes. Drain and cut into very thin strips that are about an inch in length.
2. Make the syrup: boil the water and sugar for 10 minutes. Add in the cut strips of lemon and boil until clear, about 15 minutes. Remove the strips with a slotted spoon or skimmer and reserve. Then, add as much of the reserved lemon juice and reserved grated lemon peel as desired. Return to boil and boil until thickened. Add in all of the removed cut and cooked lemon strips and continue to cook for about 10 minutes.
3. Place in jars. Process, or let cool and store sealed in refrigerator for 2 weeks.

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on August 15, 2007. It was updated on October 11, 2020.