Lemon Marmalade
- 6 lbs lemon peel
- Brine
- 9 lbs sugar
- 1 quart water
- 3 lbs pippins, sliced
Lemon peels should have been previously soaked in brine. Before preserving, soak in water until all the taste of salt is extracted. Boil until soft enough to pierce with a straw.
Put the sugar and 1 quart of water in a preserving kettle. As soon as it boils, add the lemon peel and sliced apples. Boil until very thick.
Put the sugar and 1 quart of water in a preserving kettle. As soon as it boils, add the lemon peel and sliced apples. Boil until very thick.
Submitted by Feb 7, 2010
15 min
30 min
45 min