Meyer Lemon Marmalade

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Fragrant Meyer Lemon Marmalade is surprisingly easy to make. It is as pretty as it is tasty! Makes 3 pints.

Prep Time: 20

Bake Time: 1

Soaking Time: 8

Total Time: 9 20

96 servings

Cut 2 lbs Meyer Lemons lengthwise into quarters. Cut the quarters crosswise into very thin slices. Discard the end pieces with thick pith. Collect the seeds and tie them into a cheesecloth bundle.
Place the fruit and the seed bundle into a large bowl and cover with 32 oz water. If the water does not completely cover the fruit add a little more. Place a plate on top of the fruit to keep it submerged. Refrigerate overnight.
Discard the seeds and put the fruit and water into a large saucepan. Bring to a boil over medium-high heat. Lower the heat to medium low to maintain a simmer. Cook about 20 minutes, or until the rind of the fruit is tender.
Add 2 lbs granulated sugar and bring back to a boil. Boil about 25-30 minutes until the temperature registers 220 °F on a candy thermometer. Stir the marmalade and move the probe around the pot to make sure you're getting a consistent temperature read.
If you don't have a candy thermometer use the plate method to check the gel stage. Place a dollop of marmalade on a small plate that has been chilled in the freezer and wait for it to cool. Push it with the tip of your finger and if it "wrinkles" it is thick enough. If it's runny, continue cooking.
Store the marmalade in the refrigerator for about 3 months or process the marmalade in canning jars for room temperature storage (see note).

Immediately ladle the hot marmalade into sterilized canning jars, leaving 1/4" head space. Use a damp paper towel to wipe the rim of each jar. The rim needs to be clean for the lid to seal properly.
Process the jars in boiling water for 10 minutes. Use the jar lifter or tongs to remove the jars from the water. Place them on a kitchen towel to cool. As the jars cool and the lids seal you should hear a little "pop". You should see the circle in the middle of the lid indented rather than popped up.
Once the jars are completely cooled unscrew the tops and check that the lids are firmly sealed. If any lids don't properly seal, refrigerate that jar.