B E B E R E

When life gives you lemons -



Lemon Marmalade

10 large lemons
4 cups water
4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours*.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes**.

Meanwhile, prepare canning jars with their lids and bands for processing following manufacturer's directions.

Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

(Makes about 3-4 pints.)

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* Since I wanted a stronger infusion, I let the lemon mixture sit for 24 hours at room temperature.

** My rule of thumb for jellymaking without commercial pectin is to simmer the fruit/sugar mixture until a spoonful dripped into cold water makes a slightly solid drop. This is more like 20-25 minutes. If I'd have cooked this mixture for 45-60 minutes, it would have ended up rock-solid.

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This stuff's extremely strong (one might do well to put a half pint in a first-aid kit), so just a little will go a very long way. I'm thinking that it tastes a little like North African pickled lemons, only without all that salt. Am considering fooling around with a couple spoonsful of this, some good green olives and chicken breast. I'm willing to bet that I might be able to come up with a nice quickie tagine.

(from Grimpen Mire)