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Trim off and discard the ends from lemons. Using a sharp paring knife, carefully remove peel and pith from lemons. Set lemon flesh aside while you work with the peel. Slice peel (with pith attached) into very thin, bite-size strips and transfer to a large pot. Cover lemon strips with cold water and bring to a boil over high heat. Boil for 3 minutes, then drain. Repeat process 2 more times.
Meanwhile, thickly slice reserved lemons, discarding any seeds, and cut flesh into small pieces. Transfer to the pot, add boiled lemon strips, sugar and 2 cups water. Bring to a rolling boil over high heat. Lower heat and simmer, skimming off any foam on the surface and stirring occasionally, until mixture thickens and reaches 220°F on a candy thermometer, about 1 hour.
Ladle hot marmalade into clean jars and let cool to room temperature. Seal tightly and refrigerate for up to 2 weeks.