I use a vegetable peeler to remove the skin, with as little white pith as possible. I then use a thin, flexible knife to trim off any excessive pith from the back of each piece of peel. I have a ultra thin Teflon coated sushi knife that is ideal for this. I then fine julienne the peel, and chop into about one inch long bits.
I make a simple syrup of two cups water and 2 cups sugar, then simmer the peel in that until it is soft and translucent, about one hour. Strain out the peel. Hold on to the syrup. A lightly lemon flavored syrup has lots of uses.
While that is goung, I remove the pith from each lemon, cut out sections, and squeeze the remaining core of as much juice as possible.
I weigh the resulting juice/pulp, and add one and a half times that weight in sugar. This time, frim 20 lemons I got 42 oz , so added 63 oz. sugar. I then add the peel.
I simmer the mix until it reaches 220 F.I then bring it to a rolling boil, and add a 6 oz; of liquid pectin. I bring it back to a rolling boil for one minute. I remove it from, then put up in jars. I got 10 half pint jars, plus a bowl for immediate use.
Lemon Marmalade20 lemons
1 tsp. sea salt
1 1/2 times the weight of the pulp and juice in sugar, approx. 60 oz.
2 cups water
2 cups sugar
Using a sharp vegetable peeler, remove the skin from the lemons, trying to get as little pith as possible.
Remove any excess pith from the back of the peel with a sharp knife.
Cut the peel into a fine julienne, then cut into one inch long pieces..
Over meduim heat, combine 2 cups water and 2 cups sugar. bring to a simmer. Add peel, simmer until translucent and soft, about an hour. Strain out peel.
Using a sharp knife, remove the white pith from the lemons. Cut out segments, do not get any inner membrane or seeds. Squeeze out as much juice as possible.
Weigh out pulp and juice. Add 1 1/2 times that weight in sugar. Add salt and peel. Simmer over medium heat until it reaches a temperature of 220 F.
Remove from heat, can marmalade.