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- Slice the lemons as thin as possible. Throw away ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with sufficient water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add in an equal volume of sugar and cook over low heat till sugar is dissolved.
- Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, till temperature reaches 220 degrees, 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 till marmalade is cool, about 5 min. Tip the saucer: the marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, till it has reached the right consistency.
- Put marmalade into warm, sterilized pint or possibly half-pint jars. Store in refrigerator up to 1 month or possibly, for longer storage, seal according to reliable canning instructions.
- This recipe yields 4 to 5 pints.
- Yield: 4 to 5 pints
