Here’s What You’ll Need:
- 5 lbs. organic Meyer lemons
- 6 cups organic cane sugar
- 8 cups unchlorinated and unfluoridated water
Here’s How I do it:
- Roll the lemons and zest them; Reserve the zest for another use.
- Halve the lemons; Squeeze the juice into a jar and reserve it in the fridge.
- Place seeds in a homebrew tea bag and tie the top securely.
- Place the peels, 8 cups of water and securely tied bag of seeds in a large stockpot and bring to a boil.
- Reduce heat, cover and simmer for 1-1/2 hours or until the peels are soft and translucent.
- Pour the contents of the stockpot into a colander over a large bowl to collect the lemon pectin. (Lemon stock is lemon pectin.)
- Push the cooked peels to extract the most liquid pectin possible.
- Scoop out the mush from the shells with a spoon.
- Use a food processor to chop or slice the peels in any way you wish. Use as much or as little peel as you’d like. (I like to use all of the peel.)
- In a clean stockpot add the lemon pectin, peel, lemon juice and sugar.
- Turn the heat to high and bring to a boil.
- Boil the contents rapidly for about 20 minutes and check for the lemon marmalade to set. It will set at 220° Fahrenheit. When it coats a spoon, it’s time to take off the heat and ladle into sterilized jars.