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Whole-Fruit Meyer Lemon Marmalade

Makes about 9 cups

• 5 pounds Meyer lemons, scrubbed clean
• 3 1/2 to 5 cups sugar
• 1/2 cup fresh Meyer lemon juice (reserved from juicing lemons)
• 9 half-pint jars and sealing lids

Cut lemons in half, juice (reserve juice), and slice crosswise as thinly as possible. Put sliced lemons in a large pot and cover with cold water. Bring to a boil and cook, stirring occasionally, until peel is tender to the bite, about 10 minutes. Drain and rinse. Rinse pot as well.

Return lemons to pot with 1 1/2 cups water (this will not be enough to cover lemons, but lemons will continue to release their own liquid as mixture cooks) and bring to a boil. Stir in 3 1/2 cups sugar. Adjust heat to maintain a slow simmer. Cook, stirring occasionally, until mixture is thick and creamy and lemon is extremely tender to the bite, about 1 hour.

Taste and add up to 1 1/2 cups additional sugar to taste (amount of sugar needed depends on personal taste and sweetness of lemons, which varies). Stir to dissolve any additional sugar. Stir in reserved lemon juice.

Put clean jars and lids on a large baking sheet or pan and heat in a 225-degree oven for 15 minutes. Transfer mixture to jars, leaving about 1/2 inch of head space between top of mixture and lid. Put on lids and twist on rings. Process in a large pot of boiling water for 10 minutes. Marmalade keeps, unopened, up to six months. Once opened, keep refrigerated.

Other Meyer Lemon Recipe Ideas

Whole-Fruit Meyer Lemon Marmalade
Meyer Lemon Pound Cake
Fennel and Citrus Salad With Meyer Lemon Vinaigrette

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