Try to find those thick-skinned, knobbly lemons that are large with a coarse texture. That they have a mild favour, as this works best. You may even have some of these lemons growing in your garden.
- Lidded glass jars
- Large, non-reactive pan
- Cut the lemons into quarters and remove all the pips.
- Keep the pips to one side and slice up the lemons fairly finely. Try to save the juice.
- Tie the pips in a piece of muslin or other fine cloth – quick wipes work well.
- Put the sliced lemons, the juice and the bagged pips into the large pan, and add enough water to come just below the top of the lemons.
- Bring to the boil slowly and then simmer for about an hour, until a piece of peel can be easily pierced with a matchstick or you can easily crush it –once it’s cooled – between your fingers.
- Remove the pips from their bag and throw away.
- Measure the lemon pulp and for each cup of pulp, add a cup of sugar.
- Return to a low heat. Stir well and allow the sugar to dissolve. Increase the heat and, stirring occasionally; boil at a rolling boil for about 20 minutes.
- Test by placing a small amount of marmalade on a cool saucer. Once it cools slightly, run your finger though the marmalade and if the surface wrinkles, it’s ready.
- Leave the marmalade in the pot for about 15 minutes and then stir well to distribute the peel throughout the marmalade before bottling it in the glass jars.
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