Lemon Marmalade / 柠檬果酱

1 kg Regular lemons angiesrecipes 300 g Apples 1 package / 500 g Preserving sugar 2:1angiesrecipes 2-3 / 1lb Jars, warm and sterilized

1公斤 柠檬 300克 苹果 1包/500克 果胶砂糖 2:1 2-3个 1磅容量的干净玻璃罐

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   
   准备2-3个1磅左右容量的玻璃瓶和盖子，放到加了少许洗涤剂的温水里洗干净透彻后，用热开水浸泡冲洗后晾干。
   
   
2. Wash the lemons and dry them up. Remove yellow part of peel from lemons in strips with a sharp vegetable peeler and slice them into 3-cm strips. With knife, tip off the pips and cut off all white membrane, or pith, from peeled lemons and discard. Cut peeled lemons crosswise into 1/3-inch-thick slices. Peel and core the apples. Cut them into small dices.
   
   柠檬用水冲洗后抹干。用锋利的刨皮刀将柠檬削出薄皮，然后将其切成3厘米左右的细条状。剔除籽，刨去黄色表皮下面的那层白膜。将果肉切成1/3寸左右大小的丁状。苹果削皮去心后也切成丁状。
   
   
3. In a big non-aluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the fruits. Heat lemon mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean. Seal with lids and bands. Store marmalade in cool, dry place. After opening jar, store marmalade in the refrigerator.
   
   将准备好的果肉和果胶砂糖放入一个非铝质的大锅中，稍微搅拌，盖好放到冰箱3-4小时。这时果肉会渗出很多果汁。放到炉上中火煮开，要边煮边搅拌，滚个5分钟。趁热装入罐子拧紧。趁热装罐，这样玻璃不会因为骤热而 裂开。放到架上晾凉，存放在阴凉避光处。果酱打开后要存放到冰箱。