Meyer Lemon Marmalade

1. Slice lemons into quarters. Remove seeds. Add to a food processor. Pulse 8-10 times to break down lemons. (If you don’t have a food processor, roughly chop all lemons.)
2. Add lemons and water to a heavy-bottomed medium saucepan. Bring to a boil. Once the mixture comes to a boil, remove it from the heat and cover it for 24 hours. This helps to soften the bitterness of the pith.
3. After 24 hours, return to simmer, stirring occasionally until the mixture has reduced by half, about 20-30 minutes.
4. Once the mixture has reduced, add your desired amount of sugar. (I used one cup) Mix well until sugar has dissolved. Bring to a strong simmer, stirring constantly until thickened, starts to gel, and holds its shape, 20-30 minutes more.
5. To test for doneness, put a plate in the fridge for 2 minutes to chill. Put a spoonful of marmalade on the plate and tilt the plate. It should hold its shape, if it seems runny, continue to cook until it firms up.
6. Store in an airtight container in the fridge for up to 4 weeks or in the freezer for up to 6 months.

Top on biscuits, Mix into yogurt, spread on pancakes, Add to oatmeal, Spread on toast, Layer between cakes, Use on sugar cookies, Top on scones… the possibilities are endless! 🍋

Makes approximately 2 cups of marmalade.