This marmalade is the perfect consistency – not too thick, not too thin. Meyer lemons have a sweet, fragrant flavor and a thin skin with very little white; this is why, of all lemons, they make the best marmalade! This recipe makes a wonderful sweet and tart accompaniment for toast or croissants, and it can also be used as a glaze for broiled meats or seafood. With your custom-designed labels on the jars, your homemade lemon marmalade becomes a treasured gift for the food lovers in your life.
• 3-1/4 pounds of Meyer lemons, unblemished, organic
• 5-1/4 cups water
• 12-1/2 cups sugar
• 1 box MCP pectin
• 1/2 teaspoon butter
• Sixteen 8-ounce jam jars and two-piece lids
• 8 quart cook pot or larger
• long-handled wooden spoon
• rubber gloves
• paper towels
Place the lids in a pan of water and simmer for 10 minutes; keep them immersed until ready to use. Wash screw caps and set near your work area. Place a clean towel on your counter where you will fill the jars. Wash jars in the dishwasher or place in a large water-filled pot and bring to a boil, then simmer for ten minutes. Leave in dishwasher or in pot until ready to fill. Cut 5 or 6 small squares of paper towel to use for cleaning the jar rims. Measure sugar into a bowl, set aside.
Wash the lemons, carefully slice into thin rounds, peel and all, and discard seeds. Put the lemon slices, juice, and pulp, into the cook pot. Add water. Bring to a boil and simmer for ten minutes. Take off heat, sprinkle the Sure-Jell pectin powder over the surface, and stir till mixed in. and Add the butter – this helps keep it from boiling up too high, then bring to a full rolling boil (a boil that cannot be stirred down), stirring constantly, Pour in the pre-measured sugar, and stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes. During this time, place the drained jars on the prepared towel, put on your rubber gloves, and make sure your ladle, paper towel squares, lids and screw caps are ready. After 4 minutes, take the marmalade off the heat and immediately pour into the hot jars, fill to within 3/8” of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down very tight. Turn jars upside down with a little shake to distribute fruit, then turn upright after 5 minutes, again with a little shake. When cool, rinse off any marmalade residue with cool water.
For small mouth jars, use shape 12 round labels. For large mouth jars, use shape 11 round labels. Add a tag for a little extra style.