4 Cups of Chopped or Sliced Lemon Peel
(approximately 13 lemons)
1 and 1/2 Cups Lemon Juice
1 and 1/2 Cups Water
2 and 1/2 Cups Sugar
Add sugar and stir to dissolve. Continue cooking at a low boil for 90 minutes. Be sure to stir regularly to prevent the sugar from burning.(If you prefer less pucker add an additional cup of sugar)
Remove from heat. The marmalade will not yet be thick. Pour into airtight containers or jars and place into the refrigerator.(I also filled one jar with the liquid only and no lemon peel chunks for a smooth jelly spread)
The marmalade will thicken overnight. Leave in the refrigerator and eat within 3 weeks. This recipe makes 24 ounces of Golden Lemon Marmalade.