Lemon Marmalade.

Lemon Marmalade.


     2 lbs (0.9kg) Lemons
    1 Pints (560ml) Water
    1 level tsp Bicarbonate of Soda
    3 1/2 lb (1.5kg) Sugar
    1 Bottle Certo


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  • Remove skins from the fruit, shave off about half of the white part and shred very finely with a sharp knife.
  • Place in a saucepan with the water and bicarbonate of soda.
  • Cook gently for 10 minutes, stirring occasionally until the skins can be crushed easily.
  • Meanwhile, cut up the peeled fruit, discard the pips and tough skin and add the prepared fruit to the saucepan. Cook for a further 30 minutes.
  • Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
  • Bring to a full rolling boil and boil rapidly for 5 minutes.
  • Add a small piece of butter then remove from the heat and stir in the Certo.
  • Allow to cool slightly to prevent the fruit from floating and then skim if necessary and pot and cover in the usual way.


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