Lemon Marmalade

Ingredients

• 1 lb. chips and pulp of lemons
• 2 lb sugar
• 1 pint of the last water in which they are cooked

Method

1. 1

   Scrub and wash the lemons; put them into a saucepan, cover them with cold water, boil 1 hour, or until the lemons are tender; change the water twice, each time replacing it with boiling water.

2. 2

   Then take out the lemons, pour the water into a basin.

3. 3

   Cut the lemons into quarters, take out the centre pith and pips, remove all the white pith from the rind, and cut it into the finest possible chips.

4. 4

   Weigh the pulp and chips, and allow to every pound 1 pint of the water in the basin and 2 lbs. loaf sugar.

5. 5

   Put the sugar and water in the preserving pan, let it boil about 15 minutes, stirring all the time, and removing carefully all the scum.

6. 6

   Then allow the syrup to cool a little before adding the pulp and chips; boil gently for 0.5 hour, or until it jellies.

7. 7

   Pour into warm dry jars and cover at once.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 42. The excerpt below is the record exactly as published.

LEMON MARMALADE. Ingredients : — 1 lb. chips and pulp of lemons. 2 lb sugar. 1 pint of the last water in which they are cooked

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