Recipe of the Week: Lemon marmalade

1. Slice the lemons and put them in a bowl with enough water to cover. Let stand overnight. Add an equal volume of sugar and cook over low heat until sugar is dissolved.
2. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, for about 1/2 hour. Remove from heat. Put on a  saucer and tip: the marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, until it has reached the right consistency.

Put marmalade in sealed jars. It can be consumed later on, used in pies and other desserts. Enjoy!