Extended Shelf Life for: Lemons!
When the man a CouchSurfer came home with multiple bags filled with lemons, I was quite thrilled and being as it was 'canning' season, I went ahead and sought out a way to use up these joyful little gems in a way that they would just keep on giving.
I debated doing Lemon Curd in bulk, but with the addition of eggs, it seemed to difficult of a task and I opted rather for Lemon Marmalade. A choice I far from regret!
It was a bit tricky and time consuming and I'm not 100% certain that it is a recipe which is easily undertaken at high altitude, BUT it's still delicious and worth a shot.
Unfortunately, I can't recall exactly where I found my recipe so...just be thankful I wrote it down in my little recipe notebook!
Combine 4 cups, thinly-sliced-unpeeled lemons and 3 quarts water in a large kettle or stock pot. Bring to a boil, boil for 20 minutes or until lemon peels are tender. Strain off lemon peels and re-measure water, making sure there is still a total of three quarts. Combine water, fruit peels and 8 cups of sugar in the kettle or stockpot and bring to a boil til it sheets or reaches 221 F, pour into hot sterilized jars and seal. Enjoy or give as gifts.