Lemon Marmalade Recipe

Ingredients.

Scraping Lemons for the Marmalade

    * 750g. of Fresh Lemons.
    * 250g. Kumquats (or use a Kilo of Lemons).
    * 2 Liters of water.
    * 1.5 Kilos of preserving or granulated sugar.


Method

   1. Wash the fruit and place in a Preserving Pan or Large Pot with the water. and bring to the boil, 
      simmering gently for 1-1/2 to 2-1/2 hours, until the fruit is very soft and easily pierced with a knife.
   2. Leaving the cooking liquid in its pan, transfer the fruit to a bowl and leave until cool. 
   3. Then slice the fruit in half and scrape the pulp, pips and most of the pith into a bowl with a spoon. 
   4. Return this to the pan, giving the pulp a good mash. 
   5. Bring to the boil and reduce by half and then strain into a jam pan.
   6. Finely slice all the fruit skins into thin strips and add to the jam pan. 
   7. Clip on your Candy Thermometer and return to the boil. 
   8. Stir in the sugar until it dissolves and bring the marmalade up to jam setting point of 105ºc. 
   9. Skim off any scum and leave to settle for about 15 minutes.
  10. Pour into warm, dry sterilized Preserve Jars. Then seal, label and store in a cool dark place.




https://www.cutting-edge-mediterranean-recipes.com/lemon-marmalade.html