Brandy Meyer Lemon Marmalade

Ingredients

• 6 meyer lemons (1 1/2 lb)
• 4 cups water
• 4 1/4 cups sugar
• 1/4 cup brandy

Directions

1. 1

   Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

2. 2

   Bring lemon mixture (including the bag of seeds) to a boil over moderate heat and add brandy. Reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220°F Remove the bag of seeds.

3. 3

   Ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.

4. 4

   Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 15 minutes and transfer with tongs to a rack. Cool jars completely.

5. 5

   Marmalade keeps, stored in a cool, dark place, up to 1 year.