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Lemon Lime Marmalade

  • 3 lbs. lemons
  • 15 cups water
  • 6 lbs. (12 cups) white sugar

Wash all the lemons thoroughly in warm water, remove the stalks. Cut them in half and squeeze out the juice. Remove the pips, cut away excess pith if it is very thick and tie the excess pith and pips (seeds) into a muslin bag. Slice the skins into matchstick strips and place these in the cooking pan with the juice, pit and pips and the water. Bring to the boil and simmer until the strips of skin are very tender. Remove the muslin bag and squeeze out any liquid. Add the sugar, bring to the boil again, stirring until the sugar is dissolved. Boil rapidly until the setting point is reached. Skim. Allow the marmalade to cool slightly before pouring it into hot clean jars. Cover. Lemon Ginger Marmalade: Make as above. Add 4 oz. chopped crystallized ginger at the same time as the sugar. Spiced Lemon Marmalade: Make as above. Place either 8 whole cloves or 1 stick cinnamon in the muslin bag with the pith and pits.

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