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1
Quarter the lemon and remove any seeds.
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2
Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot.
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3
Thinly slice the rind and add it to the pot.
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4
Quarter the uniq fruits.
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5
Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot.
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6
Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point.
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7
Slice the rind pieces crosswise into thin strips and add to the pot.
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8
Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil.
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9
Reduce the heat and simmer for 5 minutes.
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10
Allow to cool slightly, then refrigerate the whole pot overnight.
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11
Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes.
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12
Stir in the sugar a little at a time until fully dissolved.
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13
(This will prevent burning on the bottom of the pot.)
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14
Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more.
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15
Pour the marmalade into glass jars and cool at least 2 hours before using.
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16
Refrigerate, covered.
