Instructions: Cut the fruit in half and squeeze out the juice. Reserve the juice. Cut the hollowed-out shells in half again. Pull out and discard all the tough interior membranes.

Put the rinds in a pot, cover with a lot of water, bring to a boil and simmer until tender, about 20 to 25 minutes. If using particularly tough-skinned lemons, it may be necessary to remove the orange peels first and cook the lemon peel another 5 to 10 minutes. Drain in a colander and discard the liquid.

Slice the rind thin or chop in a food processor. Combine the rind with the juice and measure out 3 cups of the fruit mixture into a large, heavy pot. Add 3 cups sugar. Bring to a full, rolling boil; boil uncovered, until the mixture jells (222 degrees on a candy thermometer). To test the thickness, ladle a small portion onto a plate and place in the freezer for a minute or two. Check the thickness when cool.

Ladle marmalade into five or six hot, clean half-pint jars, leaving a 1/4-inch head space. Wipe jar rims, adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). If for any reason, one of the lids doesnt pop down properly during canning, just store that jar in the refrigerator.

This recipe yields 5 to 6 half-pints.

Yield: 5 to 6 half-pints

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