Lemon marmalade

1. Pick out bright yellow lemons that are firm, with no bumps or bruises.
2. Gently remove the lemon zest and finely slice the lemons (peel and pulp).
3. Remove the white pit and seeds, and save for later.
4. Cut each lemon slice into very small pieces.
5. Put the pit and the seeds in the gauze/cheesecloth and fasten well.
6. Put the chopped lemons and gauze parcel in a cooking pot with a thick base.
7. Cover with water.
8. Bring to a boil and cook for 30 minutes, until the lemon peel becomes soft.
9. Remove the gauge parcel, let it cool and squeeze between hands over the pot, letting as much pectin-gel fall onto the lemons as possible.
10. Measure the cooked lemons in cups.
11. Add 1 cup of sugar for every cup of lemons.
12. Depending on how much water evaporates during the cooking stage, this recipe should yield about 3 ½ cups.
13. Bring the mixture and sugar to a boil on a medium to high heat, skimming off any foam with a spoon.
14. Cook for 25-30 minutes, until the marmalade sets.
15. You can check it is ready when a thick layer sticks to the back of the spoon.
16. Divide the hot marmalade between the two warm, sterilized jars.
17. Fill to the top.
18. Seal and turn upside down.
19. Leave to cool completely.
20. Store jars in the cupboard for months, but refrigerate once opened.

TIP

• Do not throw the lemon zest away! Use to make liqueur or store in the refrigerator, mixed with sugar and covered. The resulting lemon cream can be used to flavor cakes or cookies.