Since we had a bountiful crop of Ponderosa lemons this fall I started a
small (3-pint)batch of lemon marmalade this morning. Recipe called for a
pound and a half of lemons, I weighed one lemon and it was spot on at
1.5 lbs so it is becoming marmalade. Sliced both ends off, cut it
lengthwise down the middle and then each of those halves lengthwise.
Took out all the seeds and put them in a cheesecloth bag. Then sliced
the lemon quarters into very thin slices, cutting off some of the pith
and stringy stuff. Seeds in the bag and slices went into a non-reactive
pot (stainless steel pot I use for making jellies and jams), added four
cups of tap water, put on the lid. That will sit for 24 hours or a
little more, depending on what I'm doing tomorrow. Then the fun starts,
doing all the stuff that leads to marmalade.

If this stuff works out as I hope it will, it may become necessary to
make a larger, annual batch. Ain't life grand in the preserving patch.