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See below ingredients and instructions of the recipe
3 lb Lemons - Meyer or regular
-lemons
8 c Sugar - granulated (actually
-8 to 10 cups)
Slice the lemons as thin as possible. Discard ends. Remove all seeds
and tie them in a square of doubled cheesecloth. Put lemons and seed
bag in a nonreactive bowl with enough water to cover. Let stand
overnight.
Measure the lemons and water into a wide, shallow, nonreactive pan.
Add an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently
and skimming off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.
To test for consistency, drop a little marmalade on a saucer and put
the saucer into the freezer until marmalade is cold, about 5 minutes.
Tip the saucer: the marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook, testing often,
until it has reached the right consistency.
Put marmalade into hot, sterilized pint or half-pint jars. Store in
refrigerator up to 1 month or, for longer storage, seal according to
reliable canning instructions.
Recipe from Cook's Magazine, November/December, 1987.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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