Lemon marmalade (melmelada de llimona)

Instructions

1. Clean the lemons, then place in a large saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 45–60 minutes, until the lemons are soft when pierced with a knife. Drain and set aside to cool.
2. Slice the ends off the lemons and discard. Quarter the lemons and scoop out the flesh and seeds into a fine sieve set over a saucepan to act as a drip bowl underneath. Squash the flesh through the strainer into the saucepan, then place the remaining pulp and pips in a square of muslin (cheesecloth) and tie with kitchen string. Place in the saucepan with the lemon juice and flesh.
3. Remove any remaining white pith from the rind and cut the rind into even-sized strips as thick or as thin as you would like. Add the rind to the saucepan, along with the remaining ingredients and 250 ml (8½ fl oz/1 cup) of water. Bring to a rolling boil and stir until the sugar has dissolved, then reduce to a simmer and cook for 20–30 minutes. The longer you cook the mixture, the stringier and darker the marmalade will be.
4. Remove and discard the cinnamon, then spoon the jam into a sterilised 600 ml (20½ fl oz) glass jar (see Note) while hot, then tightly seal and turn upside-down to cool. Once cool, put the jar through the dishwasher to clean and reinforce the heat seal. The marmalade will keep in a cool, dry spot for 4–6 months.