Lemon season

Last week a package came in the mail from a good friend who lives in Arizona. Until opening the lid I had no idea what was in the box. LEMONS!! The smell the fresh lemons filled the air quickly and some were still on their branches! A recipe for lemon marmalade was sent via email and the process began!It took a little time to slice the lemons thin and set them in water to soak for 24 hours. The next day was dedicated to finishing the preserves and the time was well spent! The result is something that tastes like sunshine! I've tried the marmalade on yogurt and ice-cream. Both were equally good uses for this taste exploding nectar! Who would have thought I'd be canning in February?
Ten small jars of Lemon Marmalade sit waiting for special occasions. I can imagine drizzled scones, soaked cake , baked chicken and who knows what else?
Lemon Marmalade

10 Lemons (med. lg.)

5 cups Water

7 cups Sugar

Directions: Halve the lemons & remove the seeds. Tie all the seeds removed in a cheesecloth (this will be the pectin).Quarter lemons and slice very thin.Add bag of seeds, water & lemon slices to a large non-reactive pot.Let this mixture sit at room temp. for 24 hrs.

Following day: bring lemon mixture to a boil over moderate heat. Reduce heat & simmer uncovered for 45 min.Stir in sugar & boil over moderate heat. Stir occasionally, skimming off any seeds & foam. Boil gently for 45-60 min. til a tsp. of mixture gels when dropped onto a cool plate. Seal jars w/lids. Water bath for 10-15 min.

This recipe is on the tart side ... you may add more sugar.

Thanks, Terrie!