2 kg (4,4 lbs) fresh lemons with untreated peel/1 liter of water/1,2 kg (2,6 lbs) sugar
Wash the lemons thoroughly, transfer into a large saucepan, add the water and boil on a fairly high flame until the lemons are soft (about 30 – 40 minutes). Leave to cool for a while. Cut in half, remove the seeds and slice lemons in more or less thin pieces, depending on your personal taste. Add the seeds to the cooking water and boil for about 5 minutes. Pass through a filter and pour the liquid back into the saucepan. Add lemons and sugar, bring to boil and simmer, stirring regularly. Skim the scum completely off. When the right consistence is reached (Drop a small spoonful of lemon marmalade onto a plate. Leave to cool for two, three minutes, then slightly tilt the plate. The marmalade is ready, if it slowly glides down. If it’s too liquid, continue boiling and stirring until the right consistency is reached). Transfer into clean glass containers and seal immediately. When the marmalade has cooled down, sterilize in boiling water for about thirty minutes. Leave the jars submerged in the water until it is completely cold.
Anneliese Rabl …. finding a life in Tuscany