Lemon Marmalade

Marmalade can only be made by using citrus fruit...lime, orange, kumquat, grapefruit. And any variety of these citrus fruits can be used; ruby red grapefruit, Meyer lemons, etc.

Yield: about 4 pints

Ingredients

• 10 large lemons (washed)
• 4 cups water
• 4 cups granulated sugar

Instructions

1. Heat oven to 270 degrees F.
2. Wash three (1 pint) jars and lids in hot soapy water, and rinse well. Do not dry them with a tea towel. Place upright jars and lids on a baking tray. If you are using jars with rubber seals, be sure to remove the seals before placing the jars in the oven. Boil the seals separately in a saucepan for about 10 minutes.
3. Heat the jars in the oven for at least 20 minutes. When your preserves are ready to bottle, use thick oven mitts or jar tongs to remove the jars. Do not place them on a cold surface as they may shatter. Place on a wooden chopping board which has been covered with a tea towel.
4. Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8 inch pieces.
5. With a knife, cut off any remaining white membrane, or pith, from peeled lemons. Cut peeled lemons crosswise into 1/4 inch thick slices.
6. In a heavy, nonreactive 5 quart kettle or Dutch oven, combine lemon peel, sliced lemon and water. Cover and refrigerate for 3 to 4 hours or overnight.
7. Place lemon mixture over high heat and bring to a boil, stirring frequently.
8. Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour. DO NOT ADD sugar until this step is completed. Once the sugar is added, the lemon rind will not soften any further.
9. Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
10. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 degrees F, or 45 to 60 minutes have passed and mixture has thickened.
11. Spoon marmalade into hot jars, leaving 1/4 inch space at the top of the jars. Let stand for 5 minutes before sealing.
12. Wipe jar rims clean. Either pour hot paraffin over the top of the marmalade or seal with lids and bands.
13. Store in the refrigerator up to 1 month or, for longer storage, seal by processing jars in a boiling water bath for 15 minutes.
14. Cool jars on a wire rack.
15. Label and store in a cool, dry place.

Notes

When I make marmalade, I do not water bath them to process. Instead, I pour about 1/4 inch of melted paraffin over the top as my Mother did.

Attribution

Photo credit: myfrenchcuisine / CC BY