Here I am with
Homemade marmalade is so much better than store-bought that if you've only ever had store-bought and think you don't like marmalade, you need to try homemade. It will be a revelation! That said, I'm not going to lie to you -- cutting the peel into fairly fine shreds can be fiddly work.
The Truth About Marmalade
1 3- to 4-ounce (85 to 113 grams) organic Meyer lemon
1 quart (1 liter) water
1 pound (2 1/4 cups / 450 grams) sugar
5 Start heating fruit mixture over medium-high heat. Before it gets too hot to handle, remove the cheesecloth bag to a clean bowl; squeeze the juice into the bowl and remove any seeds that might have escaped from the bag. Pour the juice into the jam kettle; discard the bag. Continue heating and bring mixture to a boil. Reduce heat and boil very gently, loosely covered, for 25 minutes, or until peel is very tender; no need to stir. Add the sugar to the jam kettle and stir until it is dissolved.
6 Bring mixture to a full rolling boil (big bubbles all over the pan that cannot be stirred down). Keep it boiling hard, uncovered, for about 30 minutes, or until it registers 220 degrees, stirring occasionally. When done*, remove from heat and let stand for 10 minutes (keeps the peel evenly distributed in the jars).
Note: *Doneness can be difficult to determine. There are several tests recommended by various experts. I've tried them all, and they don't work for me. In my experience, they all result in overcooked marmalade. I cook it until it's 220 degrees and "looks right." If the marmalade has thickened and darkened a bit and it's 220 degrees, hold it at 220 degrees for one minute, then have the courage of your convictions and take it off the heat. After you've made it a few times, you'll get a feel for it.
Marmalade will continue to thicken in the jars, taking as long as two weeks to set completely.
7 Do one jar at a time. With tongs, remove a jar and lid from the water. Ladle the marmalade into a spouted 1-quart glass measure; then pour the hot marmalade into the hot jar, leaving 1/4-inch headroom. Stick a knife or something (I use a chopstick) into the filled jar right next to the glass in about 4 places to release any air bubbles. Check the headspace measurement again and add more marmalade if needed. Wipe off the top of the jar with a damp towel, carefully place the lid and screw the band on "finger tight" (firmly, yes, but don't crank it down). Repeat for all the jars. Put the water back on the heat.
8 Return filled jars to the water bath, adding enough hot water to have water 1 to 2 inches above the tops of the jars. Jars must be upright and not touching. Heat to a gentle boil, covered, and set timer for 10 minutes. Adjust the heat to keep the water at a simmer. After 10 minutes, move the pot off the heat and take off the lid. Let the jars sit in the water for 15 minutes. If you're not using a rack with handles in your "canner" and don't have a jar lifter, just ladle out some of the water so you can lift the jars out with an oven mitt. Remove the jars and set them on a kitchen towel on the counter.
Note: Of course, it's nearly time to start thinking about Strawberry Freezer Jam and, in a few short months after that, Peach Freezer Jam.