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MyCookbook Member: Judy T
Recipe Category: Canning & Preserving
Recipe Preparation Level: difficult
Makes 10 Pints. Takes over 2 days to make.
9 1/2 c. water (divided)
Sugar (unknown amount--a lot)
1 1/2 T fresh lemon juice
Slice all fruit very thinly. Remove seeds and place them in cup with 1/2 c water. Set aside.
Place fruit in large stainless steel or enamel pan and cover with 9 cups of water. Let stand 24 hours. Do not drain.
Simmer fruit over medium heat until peel is tender, about 35-45 minutes. Remove from heat and let stand another 24 hours.
Measure fruit and the liquid and return them to the pan. Add an equal amount of sugar. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until gel point is reached (220 degrees) on a candy thermometer. (45-60 minutes)
Strain water from seeds, discarding seeds. Add this water and the lemon juice to the pan and cook 10 minutes more, stirring constantly.
Quickly ladle into sterile jars, leaving 1/4 inch head space. Fasten lids securely. Process in boiling water bath 15 minutes.
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