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Meyer Lemon Marmalade

Meyer Lemon Marmalade Recipe

  • 2 1/2 lbs of Meyer lemons (about 9 lemons)
  • 6 cups water
  • 6 cups granulated sugar
  • 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining, not aluminum which will leach)
  • A sharp chef's knife
  • A candy thermometer
  • 6 half-pint (8-oz) canning jars
  • Cheesecloth, enough to double over and form a bag to hold the seeds for making pectin, or a Muslin jelly bag
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