- 2 lb (900 g) lemons
- 6 pints (3.4 litres) water
- 1½ lb (675 g) sugar per 1 lb (450 g) pulp
- Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
- Cut the peel finely or coarsely, according to preference.
- Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints (3.4 litres) of water and leave to soak overnight.
- Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
- Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours.
- Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
- Test for pectin.
- Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
- Add 1½ lb (675 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the marmalade sets when tested.
- Remove the scum and leave to cool slightly.
- Pot and seal whilst still hot.
Makes about 6 lbs (2.7 kg) of marmalade.