Meyer Lemon Marmalade

1. 1

   Halve lemons crosswise and remove seeds.

2. 2

   Tie seeds in a cheesecloth bag.

3. 3

   Quarter each lemon half and thinly slice.

4. 4

   Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

5. 5

   Bring lemon mixture to a boil over moderate heat.

6. 6

   Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes.

7. 7

   Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

8. 8

   Ladle hot marmalade into jars, filling to within 1/4 inch of top.

9. 9

   Wipe rims with dampened cloth and seal jars with lids.

10. 10

    Put jars in a water-bath canner or on a rack set in a deep pot.

11. 11

    Add enough hot water to cover jars by 1 inch and bring to a boil.

12. 12

    Boil jars, covered, 5 minutes and transfer with tongs to a rack.

13. 13

    Cool jars completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.