Put Those Meyers Lemons to Good Use Sunshine Marmalade

Instructions:

1. Thinly slice the Meyer lemons, removing any seeds. Place the sliced lemons in a large bowl.
2. Add 4 cups (960ml) of water to the lemons. Cover and let sit at room temperature for at least 12 hours or overnight. This helps soften the peels.
3. Transfer the lemon mixture to the large pot. Add the remaining 4 cups (960ml) of water. Bring to a boil over medium-high heat, then reduce heat and simmer gently for 30-45 minutes, or until the peels are very soft and translucent.
4. Stir in the granulated sugar and honey. Return to a boil, stirring constantly until the sugar is dissolved.
5. Clip the candy thermometer to the side of the pot. Continue to boil the mixture, stirring occasionally, until it reaches 220°F (104°C) – the setting point for marmalade. This can take another 30-45 minutes. Test the set by placing a small spoonful of marmalade on one of the chilled plates. Let it sit for a minute. If it wrinkles when you push it with your finger, it's ready. If it is not setting, add lemon juice, 1 tsp at a time, until desired gel is reached.
6. Once the marmalade reaches the setting point, remove from heat. Skim off any foam from the surface using a slotted spoon.
7. Carefully ladle the hot marmalade into the sterilized jars, leaving about 1/4-inch headspace. Wipe the jar rims clean, place the lids on top, and screw on the bands until fingertip tight.
8. If desired for long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, let jars cool completely. You should hear a pop as the lids seal.
9. Let the jars cool completely at room temperature. Check the seals. Properly sealed jars can be stored in a cool, dark place for up to a year. Unsealed jars should be refrigerated and used within a few weeks.