Lemon Jelly Marmalade

I hve a few more lemons from the shop and his time I have decided to turn into Lemon Jelly Marmalade.  OH prefers jelly marmalades as he does not go a bundle on the peel - there is no need to keep the peel in and I usually run it through a sieve so that he just gets the jelly after cooking and prior to bottling.

 Ingredients:

3lb lemons/1.4 kg

6 pints of water/3.4 litres

3lb preserving sugar

Method

Scrub the lemons well then peel.  Finely shred the peel and put in a pan with half of the water and simmer uncovered for about 2 hours. 

Chop the fruit roughly and put in another pan with the rest of the water and simmer covered for 1  1/2 hours.  

Strain the fruit mixture through a fine sieve or muslin and add this juice to the peel.  Bring to the boil and cook for about 10 minutes then add sugar and stir until dissolved.  

Boil rapidly until set then pour into hot sterilised jars.