Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      3 lb Lemons - Meyer or regular           8 c  Sugar - granulated (actually 
           -lemons                                  -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.