Meyer lemons, or 'sweet lemons' as they are called in the store, are still available at many places where I shop right now. This marmalade is like sunshine in a jar when you spread some on a good piece of toast or stir it nto yogurt. Tied up with a pretty ribbon and a card, it would also make a wonderful gift.
Ingredients:
6 Meyer lemons
4 cups water
4 cups sugar
6 half pint Mason jars with lids
Cut the lemons in half and remove the seeds. Put the seeds in a cheesecloth bag and tie it shut, then cut each lemon half into quarters, then thinly slice. Put the lemon pieces in a non reactive pot with the water and let them sit on the counter, covered, for about 24 hours.
Dump the mixture into a large pot and bring to a boil, then turn the heat down and let it simmer for about 45 minutes, or until reduced to about 4 cups.
Add the sugar and boil a few minutes longer, until it gels when you put a spoonful on a chilled saucer. Ladle into hot, sterilized Mason jars, leaving 1/4 inch headspace. Top with new lids and boil for about 5 minutes in a boiling water canner. Using canning tongs, remove to a towel lined counter and let them cool.
Makes 6 half pint jars of jam
Adapted from Gourmet
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