---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Jams
       Yield: 6 servings
       3 lb Lemons - Meyer or regular
       8 c  Sugar - granulated (actually
            -8 to 10 cups)
   Slice the lemons as thin as possible.  Discard ends.
   Remove all seeds and tie them in a square of doubled
   cheesecloth.  Put lemons and seed bag in a nonreactive
   bowl with enough water to cover.  Let stand overnight.
   Measure the lemons and water into a wide, shallow,
   nonreactive pan. Add an equal volume of sugar and cook
   over low heat until sugar is dissolved. Raise heat to
   medium-high and cook, stirring frequently and skimming
   off the foam as it rises, until temperature reaches
   220F, about 1/2 hour. Remove marmalade from heat.
   To test for consistency, drop a little marmalade on a
   saucer and put the saucer into the freezer until
   marmalade is cold, about 5 minutes. Tip the saucer:
   the marmalade should just barely run.  If too thin,
   return the marmalade to medium-high heat and cook,
   testing often, until it has reached the right
   Put marmalade into hot, sterilized pint or half-pint
   jars.  Store in refrigerator up to 1 month or, for
   longer storage, seal according to reliable canning
   Recipe from Cook’s Magazine, November/December, 1987.