|Thick skinned lemons||4 1⁄2 Pound, use fresh (2 Kilogram Large Pieces)|
|Mountain thyme||1 Teaspoon|
|Freshly picked rosemary||1⁄2 Teaspoon|
|Freshly picked oregano||1⁄4 Teaspoon|
|Rose water||2 Tablespoon|
|Sugar||4 Pound (1.8 Kilogram)|
Wash the lemons, scrubbing them well if they are waxed or siliconed from the supermarket.
Cut each lemon in half lengthways from stem to tip, and slice as thinly as possible.
Remove the seeds, but keep them.
Choose an enamelled or stainless steel pan big enough to hold the lemons and sugar with water, but please don't use aluminium, as the acid in the lemons will oxidize and your marmalade might turn grey.
Put in the sliced lemons with any escaped juice.
Put the seeds and herbs into a cheesecloth bag and bury it in the midst of the slices.
Sprinkle with 1 tablespoon rosewater and add 350 ml (12 fl oz) water.
Leave to stand overnight.
The next day, bring the pot to the boil, turn it down and simmer for 1 hour.
Add the sugar, stirring over low heat until it dissolves.
Simmer at a very low heat, preferably with a heat diffuser underneath, for about 2 hours.
You should be able to see the marmalade moving just under the surface.
Test whether it is done three-quarters of the way through, then regularly, by cooling a spoonful on a saucer.
When cold you can see its thickness by drawing the spoon through it.
When it is thick to your liking, remove from the heat and stir in another tablespoon of rosewater.
Pour into sterilized jars, then seal.
It is good immediately, better after two weeks and best after a month.