In years past we've gotten maybe six lemons from this sturdy little potted tree. But this year we have a fruit explosion -- almost 4 dozen lemons on a tree barely four feet tall.
I had to come up with a worthy project to honor our faithful tree and settle on an old-fashioned lemon marmalade. I zested 16 lemons and painstakingly cut the zest into think strips. I then took a dozen completely peeled lemons and chopped the pulp in the food processor. I added the pulp and zest to a bowl with an equal amount (by measure) of water and let that sit overnight in the fridge. In the morning I added the mixture to a pot with a measure of sugar to equal the water I added the day before. I brought everything u to a boil and let the pot simmer for 30 minutes. I ladeled the marmalade into waiting jars sealed them in the canner and stored them on the shelf for special presents and James' toast.