Lemon Shred Marmalade

Ingredients

5 lemons 1 grapefruit 12 cup water 8 cup sugar (4 pounds)	Advertisements

Preparation
 
Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a
covered preserving kettle for about 1 hour, or until tender. Drain
the liquid from the lemon shreds and set both aside. Wash the
grapefruit and cut it and the lemon pulp into small pieces; cover
with the remaining 10 cups of water and simmer gently in a covered
preserving kettle for 1 1/2 hours, or until the fruit is tender. Add
the liquid from the lemon shreds to the kettle and bring just to a
boil. Remove from heat and strain mixture through a jelly bag.
Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high
heat, boil hard for about 15 minutes until a jelly thermometer read

 

 
Servings:
10

 

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