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10 Large lemons
4 c Water
4 c Sugar
Fabric circles and ribbon (opt.)
Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.
Heat lemon mixture to boiling over high heat, stirring frequently. Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft-about 1 hour.
Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220'F- 45 to 60 minutes.
Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions.
Spoon marmalade into hot jars, leaving 1/4-inch space at top ofjars. Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.
For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.