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Meyer Lemon Marmalade
- 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
Directions:View on Simply Recipes
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