Meyer Lemon Marmalade

Instructions

1. Wash the Meyer lemons thoroughly under running water to remove any dirt or residue. Dry them with a clean kitchen towel.

2. Using a sharp knife, carefully slice the lemons into thin rounds, removing any seeds as you go. For a finer texture, you can also chop the slices into smaller pieces.

3. In a large pot, combine the sliced lemons and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally to prevent sticking.

4. Once the lemon slices are soft and translucent, add the sugar to the pot. Stir well to ensure the sugar is fully dissolved.

5. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent scorching.

6. Let the marmalade boil for approximately 15-20 minutes, or until it reaches the desired consistency. To test if it's ready, place a small amount on a chilled plate – if it wrinkles when you push it with your finger, it's done.

7. Once the marmalade has reached the desired consistency, remove the pot from the heat. Let it cool slightly before transferring it to clean, sterilized jars.

8. Seal the jars tightly and let the marmalade cool completely at room temperature. It will continue to thicken as it cools.

9. Store the Meyer Lemon Marmalade in the refrigerator for up to 3 weeks. If you'd like to preserve it for longer, you can also process the jars in a water bath canner according to proper canning guidelines.