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2 lbs. Meyer lemons<\/p>\n
8 cups Sugar<\/p>\n
2 cups Fresh lemon juice<\/p>\n
1 tbsp. Peeled and grated ginger<\/p>\n
1 tbsp. Finely chopped crystallized ginger<\/p>\n
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Bring a boiling-water canner, 3\/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.\u00c2\u00a0 Cut the ends off of all of the lemons.\u00c2\u00a0 Slice the lemons as thin as possible.\u00c2\u00a0 Place the lemon slices in a large saucepan and add 8 cups of water.\u00c2\u00a0 Bring to a boil over medium-high heat.\u00c2\u00a0 Allow to cook for 15 minutes, stirring frequently.\u00c2\u00a0 Remove from the heat.\u00c2\u00a0 Measure the lemon slices and their liquid in a quart sized measuring cup.\u00c2\u00a0 Note the amount and then return to the pan.\u00c2\u00a0 For each cup of water\/lemon mixture, add 1-1\/4 cups sugar to the saucepan. Stir in the lemon juice.\u00c2\u00a0 Bring mixture to a bowl over medium heat.\u00c2\u00a0 Allow to boil for 10 minutes.\u00c2\u00a0 Add the fresh ginger and continue to boil, until mixture thickens, about 10-15 minutes.\u00c2\u00a0 Stir in the crystallized ginger. Ladle\u00c2\u00a0 the marmalade immediately into prepared jars, filling to within 1\/2 inch of tops.\u00c2\u00a0 Wipe jar rims and threads. Cover with two-piece lids {I used Weck jars} and screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lbs. Meyer lemons 8 cups Sugar 2 cups Fresh lemon juice 1 tbsp. Peeled and grated ginger 1 tbsp. Finely chopped crystallized ginger Bring a boiling-water canner, 3\/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.\u00c2\u00a0 Cut the ends off of all of the…<\/p>\n