Recipes

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