Meyer Lemon Marmalade


  • 6 Meyer lemons, 1 1/2 pounds
  • 4 cups water
  • 4 cups sugar


  • Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5 quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
  • Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. 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.
  • Ladle hot marmalade into jars, filling to within 1/4" of top. Wipe rims with dampened cloth and seal jars with lids.
  • Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1" and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.


  • Description:
  • "Gourmet 1999"
  • Yield:
  • "6 1/2 pints"