Brandy Meyer Lemon Marmalade

• 6 meyer lemons (1 1/2 lb)
• 4 cups water
• 4 1/4 cups sugar
• 1/4 cup brandy

1. Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
2. Bring lemon mixture (including the bag of seeds) to a boil over moderate heat and add brandy. Reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220u0b0F Remove the bag of seeds.
3. Ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
4. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 15 minutes and transfer with tongs to a rack. Cool jars completely.
5. Marmalade keeps, stored in a cool, dark place, up to 1 year.

lemons, water, sugar, brandy

Taken from www.food.com/recipe/brandy-meyer-lemon-marmalade-270169 (may not work)