- lemon marmalade 
Ingredients for many serves:
1,3 kg yellow lemons
caster sugar
Preparation: 1 hour
Cooking time: 1 hour and 30 minutes
Wash lemons carefully and remove skins (only the yellow coloured parts); cut skins into slices and boil for 10 minutes. Drain, change water and boil again for further 10 minutes. Peel lemons, cut them into small pieces or slices (get the lemon juice during this procedure).
Prepare a syrup melting on fire ½ litre of water and 900 gr. of sugar; add the skins and the pulp of lemons and keep cooking, stirring.
When the jam is rightly consistent, pour into sterilized jars and seal. Turn upside down for a few minutes. Sterilize and let them cool completely, before storing in a cool, dark place.
