about 8-9 meyer lemons (2 1/4 #)
6 cups water
5 cups sugar
Wash lemons in cool soapy water, then rinse really well in cool running water. Remove the stems and slice each lemon in half through the center of the fruit (not end to end, but like, around the equator). Remove the seeds. Slice each lemon half into six wedges. Thinly slice the wedges into little triangles.
Pour 6 cups of water into a 5-quart sauce pot, and make a mental note of the height of the water surface along the side of the pot (This will make sense in a minute). Add the sliced lemons and bring to a boil over medium heat. When it comes to a boil, reduce heat and simmer, uncovered, stirring occasionally, until the mixture reduces to about 6 cups (the level you’d noted before), about 45 minutes.
Add the sugar and boil over medium heat, uncovered, stirring occasionally, until the temperature reaches 218-220°F. This step can vary widely in length of time, depending on how hard you boil it, and how much liquid you had to begin with - Anywhere from 30 minutes to 1 1/2 hours or maybe even more – Just keep a close eye on the temperature. And make sure you stir well before checking the temp, and try to get a reading right in the center of the mixture, definitely not too close to the bottom of the pan, or it will read high.
Once it reaches 218-220°F, you can ladle the hot marmalade into canning jars, and follow a basic canning procedure, in order to keep these at room temperature for up to a year. Or you can cool the marmalade and keep it refrigerated in an air-tight container for up to two weeks.
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