Title: Lemon Shred Marmalade
Categories: Condiment
Yield: 10 Servings
| 5 | | Lemons |
| 1 | | Grapefruit |
| 12 | c | Water |
| 8 | c | Sugar (4 pounds) |
Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a covered
preserving kettle for about 1 hour, or until tender. Drain the liquid from
the lemon shreds and set both aside. Wash the grapefruit and cut it and
the lemon pulp into small pieces; cover with the remaining 10 cups of water
and simmer gently in a covered preserving kettle for 1 1/2 hours, or until
the fruit is tender. Add the liquid from the lemon shreds to the kettle and
bring just to a boil. Remove from heat and strain mixture through a jelly
bag. Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high heat,
boil hard for about 15 minutes until a jelly thermometer read