with Lydia Madzokere
Ingredients
10 large lemons
4 cups water
4 cups sugar
Prep:
25 mins
Cook:
2 hrs 30 mins
Total:
2 hrs 55 mins
Steps to Make It
1. Using a vegetable peeler, remove the yellow part of peel in strips from lemons.
2. With a knife, cut off any remaining white membrane, or pith, from peeled lemons. Cut strips into 1-by-1/8 inch strips.
3. Cut peeled lemons crosswise into 1/4-inch-thick slices.
4. In a heavy, non-aluminum 5-quart kettle or Dutch oven, combine the lemon peel, sliced fruit, and water. Cover and refrigerate for three to four hours.
5. Heat the lemon mixture to boiling over high heat, stirring frequently.
6. Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about one hour.
7. Add sugar to the lemon mixture and increase heat to medium-high; stir until sugar dissolves.
8. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently until candy thermometer registers 220 F, or 45 to 60 minutes have passed.
9. Prepare three 1-pint canning jars with their lids and bands for processing, following manufacturer's directions.
10. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.
11. Wipe jar rims clean. Seal with lids and bands.
12. Process jars in boiling water bath for 15 minutes.
13. Cool jars on wire rack. Label jars; store in a cool, dry place.
Lydia Madzokere is an educationist based in Gweru.
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