Meyer Lemon Marmalade

Directions

1. 1
   ["Note that the proportion of lemon segments to water to sugar is 1:1:1. So if you don't have a kitchen scale and don't weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and then later 6 cups of sugar are added. You can also do this recipe with 4 cups of chopped lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe. Do not reduce the sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for the jelly to set.", "PREPARING THE FRUIT.", "Scrub the lemons clean. Discard any that are moldy or damaged.", "Prepare the lemons. Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise. As you cut the lemons into segments, if you can, pull off any exposed membranes. Just get the ones that are easy to get to, ignore the rest. When you've cut down to the final segment, cut away the pithy core. Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin. Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.", "Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag.", "FIRST STAGE OF COOKING.", "Place the lemon segments and water into a large, wide pot.", "Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.", "Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. Test one of the lemon peel pieces by eating it. It should be soft. If it is still chewy, keep cooking until soft.", "Remove from heat.", "Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable to touch.", "ADD THE PECTIN AND SUGAR.", "Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. (I like to wear latex-type gloves for this part.) You should be able to get a tablespoon or two more from the bag. It has the consistency of sour cream. Return this pectin to the pan with the lemon mixture.", "Measure out your sugar and add it to the pan with the lemon mixture.", "SECOND STAGE OF COOKING.", "Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy thermometer to the side of the pan. The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out. After about 15 minutes, start checking it frequently.", "There are two ways to test that the marmalade is ready to pour out into jars - the mixture reaching a temperature of 220-222\u00b0F (8-10\u00b0F above the boiling point at your altitude) and a bit of it put on a chilled plate \"wrinkling up\"" when you push it with your finger tip. I do both.""