I have to admit to conflicted feelings about my first canning experience. On the one hand, I am enjoying the non-processed version (that half-filled jar in the fridge). On the other hand, the two jars on the shelves look too pretty and were so much work. I can't imagine ever opening them!
I am sure I will when my parents come in a month - to brag, if nothing else.
It occurred to me that you might like the recipe.
4 cups water
4 cups sugar
Scrub and peel the rind from the lemons. Cut the pith from the lemons, cut them into 1/4 inch slices and remove the seeds.
Place the 4 cups of water and the fruit and rind in a non-aluminum pot to soak for 3-4 hours.
Bring the rind, fruit, and water to a boil and then reduce to a simmer. Cook until very soft (about 45-60 minutes).
Add the four cups of sugar, bring to a full boil, and then reduce to a low boil and cook until candy thermometer reaches 220 degrees, or until the fruit reaches gel stage.
Prepare jars according to manufacturer's directions. Fill 3 pint sized hot jars with hot filling. Process for 15 minutes. Check seal after 12 hours.
My mistakes: I couldn't get a good reading on the candy thermometer because of the shape of my pot. I think I went well past the sheeting/gel stage because my finished product, though tasty, is quite gelatinous and not like marmalade (more like jelly). This could also explain why I ended up with 2.5 pint jars instead of the 3 in the recipe - I think I boiled it down quite a lot. It does taste very good, though. I wonder if lemons from the store would make a more yellow marmalade. My lemons always are partially green in color, even when they are ripe.
I would love to mix the tangerines and lemons from my trees together in this recipe. Next time I have enough ripe tangerines or oranges, I am going to substitute a lemon or two with them....I will let you know how it goes.