Lemon Marmalade

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 8 large lemons
  • 8 pints/4 litres water Sugar


Peel the lemons very thinly and cut the peel into very fine shreds. Remove the white pith and pips and put into a piece of muslin and suspend in the pan. Cut up the flesh of the lemons. Put into the pan with the peel and water and simmer for 1½ hours. Remove the bag of pips and squeeze the liquid into the pan. Weigh the contents of the pan and add an equal weight of sugar. Stir in the sugar ove