Ingredients Jump to Instructions ↓


  2. 3 lbs. lemons

  3. 15 cups water

  4. 6 lbs. (12 cups) white sugar

  5. Wash all the lemons thoroughly in warm water, remove the stalks.

  6. Cut them in half and squeeze out the juice. Remove the pips, cut away excess pith if it is very thick and tie the excess pith and pips (seeds) into a muslin bag. Slice the skins into matchstick

  7. strips and place these in the cooking pan with the juice, pit and pips and the water. Bring to the boil and simmer until the strips

  8. of skin are very tender. Remove the muslin bag and squeeze out any

  9. liquid. Add the sugar, bring to the boil again, stirring until

  10. the sugar is dissolved. Boil rapidly until the setting point is

  11. reached. Skim. Allow the marmalade to cool slightly before pouring

  12. it into hot clean jars. Cover.

  13. Lemon Ginger Marmalade: Make as above. Add 4 oz. chopped crystallized

  14. ginger at the same time as the sugar.

  15. Spiced Lemon Marmalade: Make as above. Place either 8 whole cloves

  16. or 1 stick cinnamon in the muslin bag with the pith and pits.


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