Lemon-rose water marmalade (Marmelada lemoni me rodonero)
This may seem like a complex recipe, but it is definitely worth a try!
8 to 10 large organic lemons (1.2-1.5 kg)
800 g sugar
500 ml apple juice
200 ml rose water
juice of 2 lemons
Scrub the lemons and dry them. Slice off both ends, then cut the lemons in half lengthwise and slice them in very thin half-rounds. Remove and reserve the pips as you slice. Place all the lemon slices in a large bowl or pot and cover with cold water; allow to stand for 1 day. Drain the water into a large cooking pot and bring to a boil, then return the lemon slices to the hot water and allow to steep for one more day.
Drain the lemons again, this time discarding the water. Add fresh water to the pot to cover and bring the lemon slices to a boil, and simmer 10 minutes. If you have reserved lemon pips, tie them into a muslin bag and cook them along with the lemons. Drain and remove the bag with pips. Return the lemon slices to the pot, add the sugar and apple juice and bring to a boil and cook for 5 minutes. Add the rose water and the lemon juice and bring to a rolling boil and cook well for 10 more minutes. Pour into hot sterile jars, seal and turn the jars upside down for about 20 minutes.