Recipe - Meyer Lemon Marmalade

One of the first products I wanted to try this year was Meyer lemon Marmalade.  Of course, where to start is always the questions.  From my limited experience with making jams and marmalade, I believe that it is important to have a tested recipe - so no kitchen experiments for me this year.  After a bit of internet research, I settled on a recipe from the blog Grow it, Cook it, Can it, which appears to be the blog of a farm up in Redwood, California.  Below is a slight variation on the recipe in the Grow it, Cook it, Can it blog (click here for their original blog posting).  The resulting marmalade did not survive long...   

Meyer Lemon Marmalade

INGREDIENTS:

3 c. Finely Sliced Meyer Lemons (seeds reserved)
3 c. Sugar
3 c. Water

INSTRUCTIONS:

(1) Finely slice the Meyer Lemons, reserving all seeds in a piece of cheese cloth.  Secure seeds in the cheesecloth with some twine.

(2) Combine water, Meyer Lemons, and seed bag in a non-reactive pot.  Bring up to a boil and reduce the heat to a simmer.  Cook until the lemon rinds are soft, about 15 minutes.  Remove the seed bag.

(3) Add the sugar.  Raise heat and continue to cook until the mixture reaches 8 degrees above the boiling point (220 degrees at sea level).  Turn off the heat, remove from the stove, and put into jars for storage.

(4) If canning, follow canning instructions for high-acid food.  However, this small of a batch of Meyer lemon marmalade is not likely to last long enough for that to matter.