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Lemon Marmalade

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON MARMALADE
 Categories: Condiments, Jams
      Yield: 6 Servings
 
      3 lb Lemons - Meyer or regular
           -lemons
      8 c  Sugar - granulated (actually
           -8 to 10 cups)
 
  Slice the lemons as thin as possible.  Discard ends. Remove all seeds
  and tie them in a square of doubled cheesecloth. Put lemons and seed
  bag in a nonreactive bowl with enough water to cover. Let stand
  overnight.
  
  Measure the lemons and water into a wide, shallow, nonreactive pan.
  Add an equal volume of sugar and cook over low heat until sugar is
  dissolved. Raise heat to medium-high and cook, stirring frequently
  and skimming off the foam as it rises, until temperature reaches
  220F, about 1/2 hour. Remove marmalade from heat.
  
  To test for consistency, drop a little marmalade on a saucer and put
  the saucer into the freezer until marmalade is cold, about 5 minutes.
  Tip the saucer: the marmalade should just barely run. If too thin,
  return the marmalade to medium-high heat and cook, testing often,
  until it has reached the right consistency.
  
  Put marmalade into hot, sterilized pint or half-pint jars. Store in
  refrigerator up to 1 month or, for longer storage, seal according to
  reliable canning instructions.
  
  Recipe from Cook's Magazine, November/December, 1987.
 
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