Lemon Marmalade from The Complete Book of Home Preserving by Mary Norwak
Peel the lemons very thinly and cut the peel into very fine shreds. Remove the white pith and pips and put into a piece of muslin and suspend in the pan. Cut up the flesh of the lemons. Put into th...
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Ingredients
- 8 large lemons
- 8 pints/4 litres water Sugar
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