Ingredients
- 7 medium lemons (about 2 lbs)
- 1/2 tea. baking soda, divided
- 7 cups water
- 4 cups sugar
- 4 tea. minced fresh rosemary
- 2 drops yellow food coloring (optional)
Preparation
Step 1
Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. cut peels into 1/4" strips. Set fruit aside.
Place lemon strips in a small saucepan; add water to cover and 1/4 tea. baking soda. Bring to a boil, covered, 10 minutes; drain. repeat with remaining baking soda.
Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board., With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice.
Place the lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil., Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove form heat; immediately stir in rosemary and, if desired, food coloring.
Ladle into hot jars. Wipe rims. Adjust lids.
Process in a boiling water canner for 10 minutes.