Lemon Marmalade
;^)This marmalade will rival any orange marmalade from Seville !
1 lb. Fresh lemons (approximately 4 to 5 large lemons)
1 lb. Small sugar cubes
1 oz. Good malt Scotch whiskey
Wash and scrub the lemons. Place them in a large pot and cover with cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes or until the flesh can be easily pierced with a knife. Drain and set aside to cool.
Cut the lemons crosswise into very thin slices. In a non-reactive heavy pot, combine the lemon slices and sugar and place over low heat. Cook, stirring until the sugar cubes dissolve. Bring to a boil, stirring often so the lemons do not scorch on the bottom of the pot. Cook until the syrup reaches 200 degrees F. and the lemons are translucent. Skim off any foam, add the Scotch, and continue cooking for approximately 5 minutes or until the marmalade coats the back of a spoon.
Spoon the marmalade into sterilized jars and seal according to manufacturers directions. Boil the jars in a water bath for 15 minutes and let cool. Seal and refrigerate. The marmalade will keep about 1 month.
Makes about 3 cups.
Clink !
;^)
