Lemon Marmalade

 

 

 

3 ½ lbs Sugar

2 lbs Lemon (8 large) prepared

1 pint Water

1 level tsp Bicarbonate of Soda

1 Bottle Certo

 

 

 

1.         To prepare fruit, remove skins in quarters and using a sharp knife,

shave off and discard about half of the white part.

 

 

2.         Shred the skins very finely and place in a preserving pan with the

bicarbonate of soda and water.  Bring to the boil and simmer covered

for 10 minutes, stirring occasionally until the skins can be crushed

easily.

 

 

3.         Cut tight skin off peeled fruit and strip pulp off each section.  Simmer,

covered, for 30 minutes longer.

 

 

4.         Measure sugar and 2 lbs prepared fruit into large preserving pan,

make up with water if necessary.  Bring to the boil and boil gently for 5

minutes.

 

 

5.         Add a small piece of butter or margarine.  Remove from the heat and

stir in the Certo.

 

 

6.         Skim, pot and cover in the usual way.