Lemon Jelly Marmalade

Ingredients

• 3 lbs. lemons
• 4 pts. cold water
• ½ lb. sugar to each pint of liquid

Method

1. 1

   Choose good fresh lemons with thin skins.

2. 2

   Wash them carefully, and peel off the rind as thinly as possible.

3. 3

   Now cut the yellow rinds across in thin strips or shreds, put these into a small saucepan with a pint of the water, and let them simmer until tender, about 0.5 hour.

4. 4

   Meanwhile remove the white skin from the lemons and cut the inside juicy part in small pieces.

5. 5

   Put this into the preserving pan with the remainder of the water, bring to the boil, and boil steadily about 1 hour, stirring frequently.

6. 6

   Then strain through a fine hair sieve or jelly bag without pressing the fruit.

7. 7

   When all the liquid has run through, add to it the lemon shreds and their liquid.

8. 8

   Measure this and return it to a clean preserving pan, allowing 0.5 lb. sugar to each pint of liquid.

9. 9

   Bring to the boil, and boil until the marmalade will set readily.

10. 10

    Pour into jars and cover.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 757. The excerpt below is the record exactly as published.

Lemon Jelly Marmalade 3 lbs. lemons. 4 pts. cold water. Preserving sugar. Choose good fresh lemons with thin skins. Wash them carefully, and peel off the rind as thinly as possible. Now cut the yellow rinds across in thin strips or shreds, put these into a small sauce- pan with a pint of the water, and let them simmer until tender, about | hour. Meanwhile remove the white skin from the lemons (this is not used in the marmalade) and cut the inside juicy part in small pieces. Put this into the preserving pan with the remainder of the water, bring to the boil, and boil steadily about 1 hour, stirring frequently. Then strain through a fine hair sieve or jelly bag without pressing the fruit. When all the liquid has run through, add to it the lemon shreds and their liquid. Measure this and return it to a clean preserving pan, allowing § lb. sugar to each pint of liquid

Cook this with the app: pantry check, scaling, and the assistant.