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Meyer Lemon Marmalade



Ingrdients for 2 ½ cups:


6 Meyer lemons

2 cups sugar




Day 1: Scrub and rinse 3 lemons, thinly slice and place in a liquid measure.  Reserve the end pieces that are all peel. Squeeze and add the juice from the other 3 lemons. Add enough cool water to measure 3 cups.


Turn the lemon slices and juices into a 4 quart saucepan.  Wrap and tie the lemon peel in cheesecloth.  Insert this into the mixture.  Bring liquid to a simmer and cook slowly, uncovered for 10 minutes.  Turn off the heat, cover the pan and let stand at room temperature overnight.


Day 2:  Return the lemon mixture to the simmer.  Remove the bag of peels, squeezing out as much juice as possible.  Pour into a liquid measure. Add enough cool water to measure 2 cups or reduce to 2 cups in a clean saucepan.


Measure and reserve the sugar.  Return the marmalade base to a boil and begin adding the sugar, 1/2 cup at a time, allowing the mixture to return to the boil before adding more.  Once all the sugar is added, the marmalade will boil up.  Continue to stir and check the temperature.  The marmalade will reach the jell point within a minute or two.  (The jell point is 212 degrees F. at sea level.)  (If you don’t have a digital or candy thermometer take the pan off the heat, spoon a teaspoon of marmalade on a plate and put it in the freezer for a minute.  The marmalade has gelled if it holds it shape and wrinkles when pushed with your finger.)


Pour the hot marmalade into the liquid quart measure. Hold it there for 5 - 10 minutes, stirring occasionally until the fruit pieces stay suspended throughout the preserve.


Divide the preserves among sterile* quilted preserving jars, to within 1/2 inch of the top.  Wipe rims clean, attach new lids and screw on caps.  Invert each jar for 15 seconds, then cool on a rack. Store sealed jars in a cool, dark place and consume in the next 6 months for best flavor.  (If a jar lid does not seal while cooling, store it in the refrigerator.)


*To sterilize the jars, submerge them in boiling water for 15 minutes.  A clean pasta pot with a slotted insert or large pot with a cake rack in the bottom is good for this job.  Dishwasher clean jars are safe if the water temperature reaches 180 degrees.