5 large lemons, seedless
8 cup water
8 cup sugar
Remove the peels from the lemons as well as their tough centers.
Squeeze the juice from the lemons and tie the pith and pips in muslin.
Cut into round slices and then into half crescents.
Put the juice into the pressure cooker.
Then add the water, peel, and muslin bag.
Put the lid on and turn the pressure cooker to high and cook for 10 to 15 minutes.
Reduce the pressure slowly at room temperature.
Using a spoon, squeeze the juice from the muslin bag into the pressure cooker again and discard the bag.
Add sugar and heat gently.
Stir until the dissolved.
Increase the heat to a boil rapidly in an open pan until it sets.
Cool the lemon marmalade until a skin forms and then pour into warm dry jars.
Jars for storage
Sugar: 322g
:
Calcium: 43mg
Calories: 1270kcal
Carbohydrates: 330g
Fat: 1g
Fiber: 3g
Iron: 1mg
Potassium: 149mg
Protein: 1g
Saturated Fat: 1g
Sodium: 24mg
Vitamin A: 24IU
Vitamin C: 57mg
