Meyer Lemon Marmalade Recipe

• 4 cups sugar

• 6 Meyer lemons

• 1/2 teaspoon baking soda

• 1/4 teaspoon unsalted butter

• One (1.75–ounce) kit low or no sugar wished powdered fruit pectin, comparable to Sure Jell

1. Measure the sugar correct into a neatly-organized bowl and save apart.

2. Using a vegetable peeler, purchase away the zest from the lemons in strips. Reduce the strips lengthwise into very skinny slices. Switch the strips to a neatly-organized, heavy-bottomed pot and add 2 1/2 cups of water and the baking soda. Lift to a boil, then decrease the warmth and simmer except the peels have softened, about 5 minutes.

3. Meanwhile, the use of a exciting knife, decrease the last pith (white phase) from the lemons. Working over a bowl to snatch the juices, decrease the lemon into segments. Discover apart the segments within the bowl and squeeze the membrane to free up as out of the ordinary juice as conceivable.

4. Measure the lemon segments and juices (placing off any seeds). That you just might perchance deserve to have about 1 cup. Add the segments and juices to the pot. Add butter. Sprinkle pectin over the combination and produce it to a boil, stirring continuously.

5. Add sugar instantly. Return to corpulent boil, stirring continuously. Boil exhausting for one minute. Hold the pot from the warmth and dart any foam from the surface of the marmalade. Ladle the marmalade into hot sterilized jars and task them in a hot water bath for 10 minutes.

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• Preserved: Meyer Lemon Marmalade