Weekend Project: Meyer Lemon Marmalade

I had a bunch of Meyer Lemons and decided to try making a marmalade with them.

Ingredients & Directions:

Half 6 Meyer Lemons – remove seeds and tie them in a cheesecloth bag.  Quarter each half and thinly slice. Combine thinly sliced meyer lemons and seed bag in nonreactive heavy pot (i.e., La Creuset dutch oven) with 4 cups of water.

Let mixture stand, at room temperature for 24 hours:

Remove bag of seeds.  Bring mixture to boil over moderate heat.  Reduce heat and simmer, uncovered, for 45 minutes or until reduced to 4 cups (about 45 minutes).

Stir in 3 cups of sugar and boil over moderate heat, stirring occasionally until a teaspoon of mixture dropped on a cold plate gels (about 15 minutes).

Ladle hot marmalade into jar(s) and let cool.