Search out lemons. Use all that you find. Plant a lemon tree. Four lemon recipes to try now.
- 2 pounds backyard or organic lemons
- 4 cups cane sugar
- ¼ cup water
Cut the ends off the lemons and discard. Finely slice lemons into thin strips or chunks, depending on how you want the finished marmalade. Remove and discard the seeds. Combine lemons, sugar and water in a nonreactive pan (glass, stainless steel or enamel). Bring to a boil over medium heat and simmer for 15 minutes. Turn off heat and let sit for 4–8 hours. Bring back to a boil, and simmer, until liquid is syrupy. Watch closely and stir regularly. Be careful not to scorch. Mixture will thicken as it cools.
Pour into clean jars, cover and chill. Marmalade will keep 1 month refrigerated or longer if frozen.