Makes about 1-1/2 to 2 cups
3 to 6 Meyer lemons
2 cups granulated sugar
Cut lemons in half and squeeze the juice for another purpose. Put the lemon hulls (with pulp) in a Pyrex container. Pour boiling water over them to cover. Let sit overnight.
Drain lemons, reserving the lemon liquid. Cut the hulls (and pulp) into small, bite-sized pieces. Put into a nonstick pot with sugar and 1 cup of the reserved liquid.
Stir to combine and bring to a boil. Turn it down to a good, steady simmer. Simmer for 30 to 45 minutes (more fruit will take more time), stirring occasionally, until the marmalade looks like amber.
Pour into a glass container and let cool. Delicious
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