Meyer Lemon Marmalade

• 6 Meyer lemons (1 1/2 pounds)
• 4 cups water
• 4 cups sugar
• Cheesecloth
• Kitchen string
• 6 (1/2-pint) Mason-type jars, sterilized

1. Halve lemons crosswise and remove seeds.
2. Tie seeds in a cheesecloth bag.
3. Quarter each lemon half and thinly slice.
4. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
5. Bring lemon mixture to a boil over moderate heat.
6. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes.
7. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
8. Ladle hot marmalade into jars, filling to within 1/4 inch of top.
9. Wipe rims with dampened cloth and seal jars with lids.
10. Put jars in a water-bath canner or on a rack set in a deep pot.
11. Add enough hot water to cover jars by 1 inch and bring to a boil.
12. Boil jars, covered, 5 minutes and transfer with tongs to a rack.
13. Cool jars completely.

lemons, water, sugar, cheesecloth, kitchen string, mason

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-marmalade-102746 (may not work)