Serving Size / Yield
- 5 large seedless lemons
- 8 C. water
- 8 C. sugar
- Jars for storage
Remove the peels from the lemons as well as their tough centers.
Cut into round slices and then into half crescents.
Put into a pot with water and bring to a boil. Stir frequently.
Turn off heat and mix in the sugar until it disappears.
Put a lid on the pot and let it stand overnight.
The next day bring back to a boil and then let simmer for 1 hour. Boil again and stir frequently for 30 minutes.
Skim off the extra foam.
Fill mason jars with marmalade and process in a hot water bath for 15 minutes.