Lemon Marmalade

2 heaping cups of thinly sliced unpeeled lemons (6-8 lemons, usually)
6 cups water
4 cups sugar

First, wash the lemons then juice them and discard the seeds. Do not discard the skin and pulp - this is essential for the marmalade. Cut the peels and pulp into thin slices, and combine with juice to make 2 heaping cups.

Put it all into a large pot with the 6 cups of water and cook rapidly until tender, about 20 minutes, stirring occasionally.

Strain the liquid from the pulp and peel, and measure the liquid. Top up the liquid so it returns to 6 cups. Add the sugar to the lemons and liquid. Particularly sour lemons might require another half cup of sugar, but be careful not to over-sweeten! You might like to divide the mixture in two so it will cook faster and have a lighter flavor, but this is not essential. Boil rapidly, stirring frequently, for 15 or 20 minutes, or until jelling point is reached - the mixture becomes thick and a spoonful dropped on a plate and cooled will hold its shape.

Pour mixture into hot dry jars (boiled in water for a few minutes to sterilize and help with the vacuum sealing process) and seal. Use jars that have metal lids with plastic insides - these seal the best!

Makes about four smallish jars.

If instead of slicing the pulp and peel you chop finely in a food processor, this recipe gives you lemon jam, which is also very good.