Lemon Marmalade

This small batch of lemon marmalade is meant for immediate use.  If you intend to make a large batch for canning, be sure to use proper canning techniques.

Lemon  Marmalade

4 lemons, sliced with seeds removed
4-5 cups granulated sugar
1 cup water

Place lemon slices and water in a food processor.  Process until lemon peel resembles large crumbs.  Pour mixture into a medium-sized saucepan.  Boil and reduce to a simmer.  Simmer for 45-60 minutes, or until lemon rind is tender.  The lemon rind will take on a translucent appearance as it candies.  Use immediately.  This makes a lovely marmalade for toast, crepes, pancakes, and pound cake.  Also, a small spoonful is delicious dolloped on top of vanilla yogurt.