Lemon Marmalade
- 6 lemons (about 1 1/2 pounds), scrubbed
- 2 cups sugar
Trim off and discard the ends from lemons.
Using a sharp paring knife, carefully remove peel and pith from lemons.
Set lemon flesh aside while you work with the peel.
Slice peel (with pith attached) into very thin, bite-size strips and transfer to a large pot.
Cover lemon strips with cold water and bring to a boil over high heat.
Boil for 3 minutes, then drain. Repeat process 2 more times.
Meanwhile, thickly slice reserved lemons, discarding any seeds, and cut flesh into small pieces.
Transfer to the pot, add boiled lemon strips, sugar and 2 cups water.
Bring to a rolling boil over high heat.
Lower heat and simmer, skimming off any foam on the surface and stirring occasionally, until mixture thickens and reaches 220°F on a candy thermometer, about 1 hour.
Ladle hot marmalade into clean jars and let cool to room temperature. Seal tightly and refrigerate for up to 2 weeks.
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- 6 lemons (about 1 1/2 pounds), scrubbed
- 2 cups sugar