My Meyer Lemon Marmalade

1. 1

   Zest the lemons with small-holed zester. You will have little ribbons of pure zest. Squeeze and strain the juice. (Sixteen lemons yielded 2 cups of juice.)

2. 2

   Combine the zest, sugar, juice and ginger in a heavy-bottomed pot. Bring to boil, lower heat and cook for one hour, stirring frequently.

3. 3

   Remove from the heat, store in a non-reactive container and allow mixture to rest overnight on the counter.

4. 4

   In the morning, reheat jam in heavy pot to 220 degrees on a candy thermometer.

5. 5

   Fill sterile jars and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.