This recipe was very easy...it does take 2 days to complete though as the sliced up lemons soak in water overnight. I processed the jars in a water bath to that they could sit in my pantry for a while and be used as gifts later. I did keep one jar in my fridge for my sole consumption...one word: YUM!
Here's the recipe:
Meyer Lemon Marmalade Gourmet | December 1999
Yield: Makes 6 (1/2-pint) jars
Active Time: 1 1/4 hr
Total Time: 25 1/4 hr
4 cups water
4 cups sugar
6 (1/2-pint) Mason-type jars, sterilized
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 inch 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 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.
• Marmalade keeps, stored in a cool, dark place, up to 1 year.
**Just a note, the recipe doesn't indicate when to take the bag of seeds out...I boiled the mixture with the bags of seeds and then removed it before spooning it into jars.