Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

I love this recipe. You can use lemons, meyer lemons, limes or key limes. Just make sure you have the "4 cups prepared lemons or limes" for the smaller fruits.

Directions

  1. With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
  2. Slice the peel into paper thin slivers and set aside.
  3. Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
  4. Dont use the end slices.
  5. Measure the peel and lemon slices, you will need 4 cups.
  6. Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
  7. Cover and let stand overnight.
  8. The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
  9. Remove from heat and measure-you should have 12 cups.
  10. Return to pot and measure in 12 cups of sugar.
  11. Cook over medium heat, stirring constantly until the sugar dissolves.
  12. Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
  13. Boil to gel point.
  14. Remove from heat and skim off foam.
  15. Ladle into clean hot jars, leaving 1/4 inch head space.
  16. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  17. If you live at a higher elevation please consult altitude chart.
Most Helpful

4 5

This is a great recipe. The final product is tangy and very lemony. I used small lemons for the marmalade. For those who would like to do the same - be aware that removing all the pith is VERY IMPORTANT but also VERY time consuming!