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Lemon Marmalade.

Submitted by Anastasia 11 June 2009

This is very nice, tastes so fresh. I use the same recipe for lime marmalade.



1 1/2Lb Lemons,3 Pints Water,3Lbs Sugar.


Wash the lemons , & cut in hal;f.
Cut off the ends, I believe it is called the cap.
Squeeze out the juice,, & put in a saucepan. Now remove as much of the membrane, & pith as you can .& put all of this with the pips into a piece of muslin & tie tightly.
Slice the lemons as thinly as you want , you will need a sharp knife.I sometimes do mine with my Kenwood attachment.
Put the cut lemons in the pan with the lemon juice, & add the water.Tie the muslin bag on to the side of the pan.
This is where I now leave mine to soak overnight.
Next day bring the pan to the boil , & allow to simmer for around 2 hours, until the lemon is soft.
By now the contents will have reduced by about half.
Add the sugar ,( which I warm in the oven on a low heat for about 30 mins), bring to a rolling boil , & start to test for a set after about 10 to 15 mins..
If you dip the spoon in the pot , then hold it up , & see that the marmalade is dropping slowly from the spoon , then you are nearing a set , & at this point start testing on a plate.
Add a small piece of butter which will remove any scum , then , IMPORTANT,
Leave to rest for 15 mins before putting in jars, as this will stop the fruit going to the bottom of the jars

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