Instructions: To make lemon stock: Cut lemon in half from stem end to blossom end. With cut-sides down, slice as thin as possible. Discard end pieces and seeds. (Note: Should yield about 2/3 cup, packed.) Place lemon slices and water in small bowl. Cover. Let stand for 12 to 24 hours at room temperature.

Transfer to 1 1/2-quart saucepan. Boil, uncovered, for 15 minutes, or until peel is tender and translucent and pulp is breaking up. (Note: At this stage, you may refrigerate or freeze for later use.)

To make marmalade: Measure lemon stock. Pour into 1 1/2- or 2-quart saucepan. Stir in equal volume of sugar. Bring quickly to a boil. Boil rapidly for 12 to 15 minutes, or until gel tests done. Skim, if necessary. Stir for 2 or 3 minutes to cool mixture slightly and prevent peel from floating to top.

Pour into refrigerator storage container (hot and sterilized, if glass). Seal. Cool. Label. Refrigerate for 1 to 2 weeks for flavor to mellow.

This recipe yields about 10 ounces.

Yield: 10 ounces

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