By / Photography By Debby Wolvos | February 13, 2018


  • 12 pounds lemons
  • 9 cups raw or turbinado sugar


Take 12 pounds lemons and boil them whole in a heavy-bottomed pot for 30 minutes or until they are very tender, like a ripe tomato.

Slice the boiled lemons thinly—about ¼ inch thick, saving the juice and pulp that falls away. It should amount to about 6 quarts.

Scrape all the lemon, pulp and juice back into the heavy pot, stir in 9 cups of turbinado or other raw cane sugar and bring to a boil.

Boil until mixture reaches 220°F on a candy thermometer. This may take 30–40 minutes.

Test for consistency by chilling a saucer in the freezer and dropping a teaspoonful of the lemon mixture onto the cold plate. Let it sit a few minutes, then tilt the plate. If it is done, the jelly will be a thick syrup and will flow in a sheet across the plate.

Pour into hot sterile jelly jars. Wipe the jar rims with a clean cloth, then apply lids and rings. Place on a rack in a canner of very hot water, or large pot, and boil for 10 minutes. Remove jars from the water bath, tighten the lid rings and cool.

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  • 12 pounds lemons
  • 9 cups raw or turbinado sugar
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