I found a recipe which called for a ratio of 1 part chopped up lemons (minus pith and seeds), 1 part water and 1 part sugar. That seems pretty straight forward so I set to work cleaning the lemons, slicing and chopping them up while separating all the pith and seeds to the side. The pith and seeds are wrapped up in a cheesecloth to cook with the chopped up lemons. I fastened the end of the tied off cheesecloth to the handle of the pot. It was long enough so the bag was sitting in the lemons/water mixture but the extra cheesecloth was out of the mix. The pith and seeds contain the extra pectin needed to gel the marmalade. I ended up with 2 cups of the chopped up lemons so I added 2 cups of water and set it on medium high to boil for about 30 minutes. This was enough to soften the peels.
|Sliced and Chopped Lemons|
|Ends of the lemons, pith and seeds in the cheesecloth|
|End of first cooking, before squeezing pectin from the bag|
After you hit the gel stage, you are ready to fill the hot canning jars. The tops of the jars should be cleaned and placed into a pan with pre-boiled water. As you fill each canning jar, carefully wipe the rim of the jar and immediately place the top on the jar. Let the jars sit overnight. You should hear the pop of the tops as they vacuum seal from the heated marmalade. I ended up with 5 quarter pint jars. I still haven't tried them but they look pretty. I'm planning on making orange marmalade next weekend.
|Meyer's Lemon Marmalade|