Lemon Honey Marmalade Tarifi

Malzemeler

• 2 1/4 Pounds Organic Lemons, 4 Pounds Sugar, 1 Cup (8 Ounces) Liquid Honey

Hazırlanışı

1. Scrub the fruit and trim top and bottoms, and then place the lemons in a large pot and cover with 2 1/2 quarts of water. Bring to a boil and then cook at a slow boil for 2 hours or until the skin is tender when pierced with a fork. Remove from the water and cool to room temperature, reserving the cooking liquid. Measure out 7 cups of the cooking liquid. If you have more than this, bring the liquid to a boil to reduce. (If you have less than 7 cups, add additional water to make up this amount.) Cut the lemons in half and throw out any seeds, and then cut the skin and lemon flesh into shreds and add the cut up fruit back into the cooking liquid. Add the sugar and honey, and bring to a boil, stirring often until the sugar is completely dissolved. Continue cooking on a rapid boil until the jam begins to set. After 15 minutes test to see if jam has set (see note above). If it hasn't set yet, continue to cook at a low boil until it has set. Pour the hot jam into hot, sterilized canning jars to within 1/2 inch to the top, and seal immediately. Let the jam sit overnight before moving, and then store in a cool, dark place for up to 2 years.

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