Lemon Marmalade

Ingredients

• twelve good lemons
• six or seven quarts of water
• an equal weight of sugar

Method

1. 1

   Slice and remove the pips from the lemons, leaving the sliced fruit in water for twelve hours.

2. 2

   Boil gently for two hours, then leave till the next day.

3. 3

   Weigh it, and for each pound of pulp, add an equal weight of sugar.

4. 4

   Boil till clear and beginning to set, then pot and tie down while hot.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Lemon Marmalade. — Slice and remove the pips from twelve good lemons, and leave the slh-ed fruit till next day (or for twelve hours), in six or seven quarts of water ; then boil this all gently together for two hours, and again leave till next day. Now weigh it, and take for each pound of pulp an equal weight of sugar

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