Post by carnation037 on Sept 27, 2002 11:55:32 GMT -6
This is a very quick easy marmalade to make, it will set better if a sugar thermometer is used.
Lemon Marmalade
2 lbs. lemons
1 c. water
8 c. sugar
Wash and halve the lemons. Squeeze out the juice and discard
the seeds. Cut the peel into fine strips.
Put the fruit, water and lemon juice in a pan and simmer gently f
or 1 1/2 - 2 hours, until quite soft. Remove from the heat, add
sugar and stir until completely dissolved. Return the pan to the
heat and bring to a boil, stirring continually. Boil rapidly until
setting point is reached, or the temperature, when measured on
a thermometer is 105 C. or 221 F.
Remove from the heat and stand for 15 minutes before pouring i
n hot, clean jars and water bath for 10 minutes.
Always leave the marmalade to stand for about 15 minutes before
potting, so that the peel will be evenly distributed and not rise to
the surface of the marmalade.
Makes 8 lbs.
Lemon Marmalade
2 lbs. lemons
1 c. water
8 c. sugar
Wash and halve the lemons. Squeeze out the juice and discard
the seeds. Cut the peel into fine strips.
Put the fruit, water and lemon juice in a pan and simmer gently f
or 1 1/2 - 2 hours, until quite soft. Remove from the heat, add
sugar and stir until completely dissolved. Return the pan to the
heat and bring to a boil, stirring continually. Boil rapidly until
setting point is reached, or the temperature, when measured on
a thermometer is 105 C. or 221 F.
Remove from the heat and stand for 15 minutes before pouring i
n hot, clean jars and water bath for 10 minutes.
Always leave the marmalade to stand for about 15 minutes before
potting, so that the peel will be evenly distributed and not rise to
the surface of the marmalade.
Makes 8 lbs.