DH bought some lovely lemons for me because I was making violet jelly and needed some nice fresh lemon juice. (You may, of course, use bottled lemon juice...) I had several extra lemons and don't want them to go bad waiting for me to use them, so I made Lemon Marmalade today.
Here is the recipe:
Lemon Marmalade (5 half-pints)
Select smooth, unblemished lemons.
Slice as thinly as possible.
Measure without draining.
To 1 quart of fruit, add 1.5 quarts of water.
Cover and let sit all night.
Cook slowly (lid on) until peel is tender. (approx. 2 hours)
Measure the un-drained fruit and add an equal amount of sugar.
Add 1/4 teaspoon salt.
Cook rapidly to the jelly stage (220 degrees F.)
Pour into sterilized 1/2 pint jars. Wipe rims. Apply sterilized caps. Put on the rings snugly and turn the jars upside-down for a few minutes. Then, turn them right side up.
Allow to cool 24 hours and then, if you wish, you may remove the rings, but it's not necessary.
Store in a dark, cool place.
It has a nice bright sweet taste. And it's pretty!