BEST MEYER LEMON MARMALADE RECIPE (WITH HONEY)
A little sweet... a little tart.... Meyer Lemons are just right for marmalade.
Provided by Renee Pottle
Categories Sweet Spreads
Time 9h15m
Yield 4 - ½ pint jars
Number Of Ingredients 4
Steps:
- Wash lemons. Trim ends.
- Cut lemons into wedges and then thinly slice wedges crosswise.
- Combine lemon slices and water. Let sit 8 hours or overnight.
- Add sugar and honey to lemon mixture.
- Slowly bring mixture to a boil, stirring occasionally.
- Cook rapidly until mixture reaches the gelling point, about 220 degrees. This will take approx. 25 minutes.
- Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
- Process in a water bath canner for 10 minutes.
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