LEMON MARMALADE

2 large or 3 medium lemons
5 cups water
2-1/4 cups sugar

Cut lemons lengthwise in half, then crosswise as thinly as possible, discarding ends and seeds but collecting juices.

Place lemon and water in a non-corrosive pan. Heat to boiling; reduce heat and boil uncovered for 30 minutes.

Strain mixture through a sieve into a bowl. Measure liquid. There should be 3 cups; if not, add more water.

Return lemon and liquid to pan. Add sugar and heat to boiling. Cook about 30 to 35 minutes after adding sugar, or until mixture is firm but not stiff.

Remove from heat and ladle into hot, sterilized jars. Do not double recipe.

Yields 3 pints.
Source: Jamie Jones