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• 3 medium Lemons • 3 cups Water Day One Peel fruit very thin. It is best if you can have peel with no white pith attached. Store peel in a plastic bag and set aside. Slice fruit into a saucepan and add water. Boil gently for two hours. Drain in a jelly bag overnight. Day Two Cut peel into long, thin strips and place in saucepan with 2 1/4 cups of water. Boil approximately 15 minutes until soft. Stir occasionally. Drain and measure off 2 cups of juice. Add to juice from jelly bag. Add peel. You need to measure the juice as you will add 1 cup of sugar for each cup juice. Bring to a boil on med-high heat - stirring constantly. Boil rapidly stirring 2 or 3 times until a bit will jell on a chilled saucer. This takes approximately 25 minutes. Pour into hot, sterilized jars. Place hot sterilized lids on jars and secure. Makes three half pints plus a small jar to use right away. © Copyright ShakerWoods.com |
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