Lemon Marmalade

With an influx of lemons at this time of the year I decided to use up a few and make a nice tart marmalade. Here is the recipe 3lb lemons 6 pints water 6 cups white sugar 4 oz chopped perserved ginger (optional) You will need a large piece of muslin to hold the discarded pips and pith which is popped into the pot with the skins. Chop lemons in half and juice. Remove excess pith and seeds and pop into the muslin. Chop the skin into matchstick sizes and add to the water and juice together with the muslin. Bring to the boil and simmer until very tender. Add sugar and ginger ands stir until dissolved then cook rapidly until setting point is reached. (Skim) Allow the marmalade to cook slighly before pouring into prepared jar. Cover. A nice tart marmalade was the result. I am going to try it on the side the next time I make a hot curry.