I’ve been knee deep in Meyer Lemons over the last week trying to use up the box I recently received as a gift.  In my attempt to keep them as long as possible, I’m trying to find recipes that allow me to maintain the distinct flavor of these lemons long-term.  Last week I made Preserved Meyer Lemons and now I’ve decided to make this delicious Meyer Lemon Marmalade.    This recipe is surprisingly simple, but it does take a little extra time to complete the entire process.

When stored in a cool, dark place this marmalade keeps for up to 1 year.

Makes 6 (1/2 pint) jars or 3 (1 pint) jars

Equipment

• cheesecloth
• kitchen string
• mason-type jars, sterilized

Ingredients

• 1  1/2 pounds Meyer Lemons (about 6-7)
• 4 cups water
• 4 cups sugar

Directions

Halve lemons crosswise and remove seeds.  Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice.  Combine the lemon slices with the bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature for 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 the 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, for 5 minutes and transfer with tongs to a rack.  Cool jars completely.

original recipe found here