2 or 3 cups sugar
4 cups water
Zest lemons; set aside zest. Get all the white pith off the lemons; set naked lemons aside. Compost pith. Cut the zest into thin strips and put it in a non-reactive bowl with the sugar. Let the zest soften in the sugar for an hour or two.
Slicing all that rind into tiny strips is tedious, so this time I used my grater to zest the lemons. Faster, but it won't have the same marmalady texture.
Lemons, sugar, water. Gotta love the simplicity of this recipe. Too bad I don't have any non-reactive pots.
Chop the lemons and put them in a non-reactive pot with the zest, the sugar, and the water. Cook on high heat until it boils, then reduce and simmer for 10-15 minutes. Put in sterilized glass jars and process in a hot bath for 10 minutes. Remove and cool.
Sounds good with some toast, or maybe over some vanilla ice cream, huh?
I'm going to the store right now.