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Add a photoServings: 12
Ingredients
Directions
- Add in the sliced seeded lemon slices to the 3 qts of water. Bring to boil.
- Cook the mix over high heat for 20 min or possibly till the lemon rind is tender.
- Drain and measure the liquid, adding sufficient water to make 3 qts; pour it back into the kettle. Stir sugar and the cooked lemon slices. Bring the mix to a boil and cook it rapidly till it sheets from a spoon, or possibly a candy thermometer registers 221F.
- Pour the marmalade into sterilized jars or possibly glasses and seal tops with paraffin. If using canning jars, seal while warm with new lids and a tightened band.
- This marmalade will seem too thin when first made but will become thicker if allowed to set up for 4 to 5 weeks.
- "I found this recipe in an old Gourmet magazine and tried it for the first time this year. It is delicious, but was disappointed when it didn't set up right away," wrote Vel Wood of Sun City. "It has gotten thicker after a few weeks. Vel grates the zest, saving it and the lemon juice in small packets in her freezer for use in pies and other desserts throughout the year. She also freezes whole clean lemons that can be microwaved when she wants lemon slices for fish and other entrees.
- Notes:Makes about 3 qts or possibly 12 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 12 servings | |
| Calories 591 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 153.46g | 41% |
| Dietary Fiber 1.0g | 3% |
| Sugars 150.8g | 101% |
| Protein 0.41g | 1% |
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