Lemon Marmalade

Use glass jars with an airtight, metal lid. Wash and rinse well. Place upright jars and lids on a baking tray. Heat in the oven for at least 20min, then remove and immediately fill with the jam.

Place 2 small saucers in a fridge, freezer or cold water, ready to check for setting point of your marmalade. Thoroughly wash the lemons. Remove each end and cut into quarters lengthways. Then slice as thinly as possible and remove any seeds. Place the slices in a non-reactive bowl (not metal). Add 6 cups of water, cover and leave overnight. The following day place lemons and water in a large saucepan. Bring to the boil and boil for around 15 minutes., or until slices are tender , stirring occasionally with a wooden spoon Add sugar and stir well to dissolve. Then return to heat and boil for about 20 minutes. Stir occasionally and remove foam that develops. Then start to test for setting point – take a small amount and place on the cold saucers – let it cool and then check whether it is set or still runny. If not set, continue to boil. Then remove the marmalade form the heat and let it stand for around 10 minutes to help evenly distribute the fruit in the marmalade. Then carefully ladle the marmalade into the hot jars from the oven. Put the jars on immediately.