Lemon Marmalade

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash the lemons well, slice them very thinly (peel, pith, and flesh together), and remove the seeds, reserving any seeds in a small piece of cheesecloth tied into a bundle (the seeds add extra natural pectin during cooking).
5. 5Place the sliced lemons, the seed bundle, and 7 cups of water in a large nonreactive pot, bring to a boil, then reduce heat and simmer, covered, for about 25 minutes, until the peel is very tender.
6. 6Let the mixture stand, covered, at room temperature for 8 to 12 hours (or refrigerate overnight) to soften the peel fully and help prevent floating fruit; remove and discard the seed bundle.
7. 7Return the pot to the stove, add the 5 1/2 cups of sugar, and stir over medium heat until dissolved.
8. 8Bring to a boil and cook rapidly, stirring often, until the mixture reaches the gel point: 220°F on a candy thermometer, or when a spoonful mounds and wrinkles on a chilled plate.
9. 9Remove from the heat, skim off any foam, and let sit off the heat for 5 minutes, stirring gently to distribute the peel evenly.
10. 10Ladle the hot marmalade into the hot half-pint jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 10 minutes for pints, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
15. 15Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not alter the ratio of lemons, water, and sugar, since this balance provides the acidity for safety and the pectin for a proper set.