Ingredients
14 oz lemons, (roughly 7 pieces), washed, scrubbed clean, trimmed of both tops and ends
4¼ cups water, plus more as needed
1¾ lb granulated sugar
Preparation
Place the lemons in either a soup pot or a Dutch oven then pour enough water to cover.
Bring this to a boil, then to a simmer. Continue simmering for roughly 1½ hours until lemons are tender or until you easily piece the lemons with a fork. You may need to add more water as needed.
Once your lemons are tender, remove and drain. Set aside to cool down completely.
Measure 6 cups of the lemon liquid to cool down completely and discard the rest.
Once the lemons have cooled down, finely mince the skin and pulp and discard any seeds.
Combine the chopped lemons, sugar, and lemon liquid into either a soup pot or a Dutch oven. Bring this to a boil, then reduce to a simmer.
Continue simmering for roughly 45 minutes or until the mixture turns dark. Stir frequently to avoid burning and skim any foam that floats on top.
Once the marmalade is cooked, allow it to cool down to room temperature.
Pour into any container of your choice, then set aside in a chilled area. Allow the marmalade to firm up, at least overnight.
You can now use your marmalade for any treat, whether as a cake accompaniment, sandwich or scone filling, or even a pancake topping.
