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Lemon Marmalade

3 lbs. lemons, Meyer or regular lemons
8 cups sugar, granulated (actually 8 to 10 cups)

Slice the lemons as thin as possible. Discard ends. Remove all
seeds and tie them in a square of doubled cheesecloth. Put lemons
and seed bag in a nonreactive bowl with enough water to cover.
Let stand overnight.

Measure the lemons and water into a wide, shallow, nonreactive pan.
Add an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently
and skimming off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a saucer and
put the saucer into the freezer until marmalade is cold, about 5
minutes. Tip the saucer: the marmalade should just barely run.
If too thin, return the marmalade to medium-high heat and cook,
testing often, until it has reached the right consistency.

Put marmalade into hot, sterilized pint or half-pint jars. Store
in refrigerator up to 1 month or, for longer storage, seal according
to reliable canning instructions.


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