Lemon JAM not Marmalade – sweet and tangy at the same time.

• 2 cups Lemon pulp (no peel, seeds or pip)
• 2 cups sugar

1. Puree the lemon pulp
2. Add pulp and sugar to large saucepan
3. Boil to hot boil,  if cooked cooler it will be more runny.  Cooked hotter means thicker.
4. Bottle safely.

NOTE:  There will be froth, if too much remove with a sieve.  I used a bigger pan to keep all.