Meyer Lemon Marmalade
|Meyer lemon||6 Medium|
|Water||6 Cup (96 tbs)|
|Sugar||6 1⁄2 Cup (104 tbs)|
Thinly slice lemons, discarding ends and seeds to make 3 cups lemon slices.
Place in a bowl, pour on water, cover, and let stand in a cool place overnight.
Then bring lemon mixture to a boil; boil, uncovered, for 10 minutes.
Remove from heat, cover, and let stand overnight again.
Measure the lemon-water mixture; add an equal amount of sugar.
Bring mixture to a rapid boil, stirring until sugar dissolves.
Lower heat, but continue cooking rapidly for about 45 minutes, or until marmalade sheets from a spoon when tested.
Pour hot marmalade into hot, sterilized canning jars.
Adjust lids to seal.