- 3 lb. lemons or limes unblemished with smooth skins.
- 6 pints water
- 6 lb. preserving sugar
- Remove any stalk ends from the lemons or limes, scrub and dry them thoroughly.
- Using a potato peeler or sharp, narrow knife, peel off the rind in thin downward strips, being careful to leave all the white-pith behind.
- Chop or scissor the thin peel into 1/4 in. wide strips and set them aside.
- Cut the lemons or limes in half and squeeze out all the juice, saving the pips.
- Cut away the pith with a sharp knife, leaving the pulp.
- Chop the pith roughly and tie it in a large piece of muslin, together with the pips.
- Cut the pulp into small chunks and put them in the preserving pan, with the chopped peel and the muslin bag.
- Strain the lemon or lime juice into the pan and add the water.
- Bring the fruit mixture to the boil over low heat and simmer, uncovered for about 2 hours or until the peel is quite soft and the contents of the pan have reduced by about half.
- Remove the muslin bag, and add the sugar, stirring continuously until it has dissolved.
- Turn up the heat and boil the marmalade rapidly until setting point is reached, after 15 - 20 minutes.
- Skim the marmalade at once, then leave to cool and settle tor about 30 minutes.
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