Meyer Lemon Marmalade

Total Time: 80 hrs Cook Time: 80 hrs

Ingredients

• 6 meyer lemons (1 1/2 lb)
• 4 cups water
• 4 1/4 cups sugar
• 1/4 cup

Recipe

• 1 halve lemons crosswise and remove seeds. tie seeds in a cheesecloth bag. quarter each lemon half and thinly slice. combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
• 2 bring lemon mixture (including the bag of seeds) to a boil over moderate heat and add . reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220°f remove the bag of seeds.
• 3 ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
• 4 put jars in a water-bath canner or on a rack set in a deep pot. add enough hot water to cover jars by 1 inch and bring to a boil. boil jars, covered, 15 minutes and transfer with tongs to a rack. cool jars completely.
• 5 marmalade keeps, stored in a cool, dark place, up to 1 year.