| 1 | Slice the lemons as thin as possible. |
| 2 | Discard ends. |
| 3 | Remove all seeds and tie them in a square of doubled cheesecloth. |
| 4 | Put lemons and seed bag in a nonreactive bowl with enough water to cover. |
| 5 | Let stand overnight. |
| 6 | measure the lemons and water into a wide, shallow, nonreactive pan. |
| 7 | Add an equal volume of sugar and cook over low heat until sugar is dissolved. |
| 8 | Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220°F, about ?hour. |
| 9 | Remove marmalade from heat. |
| 10 | 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. |
| 11 | Tip the saucer: the marmalade should just barely run. |
| 12 | If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. |
| 13 | put marmalade into hot, sterilized pint or half-pint jars. |
| 14 | Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. |
| 15 | recipe from cook"s magazine, november/december, 1987. |
