• Cooking Time:
  • Servings: 1.5 Pnts
  • Preparation Time:


This recipe comes from one of my Southern cookbooks


  • 4 to 5 perfect lemons
  • 1 1/3 cups cold water
  • Sugar ***


  • Peel 3 of the lemons with fine fresh skin, removing just the yellow part of the peel.
  • Cut the peel into the thinnest possible slivers (Long, sharp scissors are excellent for this).
  • Slice the lemon pulp very thin and discard the seeds. (Keep the white pithe, it has valuable pectin.)
  • Combine the pulp, the slivered peel, and enough juice from remaining lemons to make 1 cup of prepared lemon.
  • Put it into a mixing bowl, add the cold water, and allow to stand, loosely covered, at room temperature for 3 hours a least.
  • *** Measure all the lemon mixture by cupfuls into a saucepan and add an equal amount of sugar.
  • Bring to a boil, reduce the heat, and simmer until the marmalade jells, 25 to 30 minutes.
  • Allow the marmalade, loosely covered, to stand overnight.
  • The next day, stir the marmalade gently but thoroughly to distribute the rind and bits of pulp. Spoon into hot sterilized jars.
  • Let the jars cool, then refrigerate. Or spoon the marmalade into prepared freezer jars, leaving 1-inch head space. Cool and freeze. Makes 1 1/2 pints

Categories: Condiment, Sauce  Jam/Preserve  Stove 
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