Cranberry And Lemon Marmalade - cooking recipe

Ingredients

7 None lemons
3 cups fresh or frozen cranberries
5 1/2 cups sugar

Preparation

Halve 5 lemons, then slice thinly, reserving any seeds and juice. Juice and seed remaining lemons. Tie seeds in muslin.
Combine lemon slices, juice, muslin bag and 4 cups water in a large saucepan. Bring to a boil. Boil, uncovered, about 1 hour or until peel is soft, adding cranberries for the last 20 mins of cooking time. Discard muslin bag.
Add sugar to pan and stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, about 15 mins or until marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.)
Pour hot marmalade into 6 hot sterilised small jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.