LEMON MARMALADE

The perfect way to use those lemons that drop from the garden tree. I used Cape Rough Skin lemons.

MAKES 3 x 400g JARS

5 large lemons Water to cover 800g sugar

Place the lemons in a large, heavy-based pan. Cover with water, weight them down with a smaller pot lid and bring to the boil and boil for 2 hours till lemons are tender. Drain, retaining 750ml (3 cups) water. Using a sharp knife, cut the lemons into pieces, saving the juice and pips. Tie the pips into a square of Superwipe cloth. Return the lemon slices to the pan with saved juice, retained water and bag of pips. Add the sugar and stir over low heat until the sugar dissolves. Bring to a rapid boil until the setting point is reached. Remove the pips. Pour into sterilised jars and seal immediately.