preserve

lemon marmalade

lemon marmalade
1 kilo Lemons
2 apples
1.2 kilo sugar
Cut the lemons into 8 wedges and then finely slice across each wedge into 1 ml slices. Put in a heavy based pot with 1 cup water and the grated apples. Bring to a gentle boil, and boil for approximately 20 minutes until the fruit is cooked and soft. Add the sugar and continue to simmer until the marmalade reaches setting point, to test for setting point put a spoonful on a saucer in the fridge, and after a few minutes it will be firm and set, this could take between 1-3 hours depending on pectin levels of fruit and the size of the batch. Pour the hot marmalade into hot sterilised jars.

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