Lemon Marmalade

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 large lemons
  • 8 pints Cold water
  • Sugar


    Peel lemons very thinly and cut peel into very fine shreds. Put pith and pips into muslin, and cut up the flesh of the lemons. Put fruit, peel and pips into a pan with water and boil until the contents of the pan are reduced by half. Remove pips. Weigh the contents of the pan and add an equal weight of sugar. Bring to the boil, boil for about twenty minutes until setting point is reached, and put into pots.