Meyer Lemon Marmalade - Reduced Sugar Version - Joan Griffin
According to the amount of fruit.
Glenda wrote in her note: "Here is Joan Griffin's recipe for Lemon Marmalade. She has been tweaking this recipe for years to use less sugar. The lemon skin has enough pectin. She mixes a little of this with goat cheese and spreads on crostini that has been toasted with their own olive oil. I could eat a whole plate full. I am making some this week."
Wash lemons; cut ends off
Quarter and remove seeds
Put lemons into Cuisinart and pulsate until consistency of marmalade
Measure fruit into large non-reactive pot (I use enameled Dutch oven) and for each cup of fruit add 1 1/2 cups water. Bring to boil; boil for 20 minutes.
Let sit in cool place for 24 hours.
Measure fruit into another pot; for each cup of fruit add 1 cup sugar. Add small amount vanilla and salt.
Bring to a boil and stir until sugar dissolves. Using candy thermometer, cook till it reaches 220 degrees. Careful not to burn or allow to boil over!
Skim off foam.
While still hot, ladle into canning jars and put on tops. Seal with a hot bath per instructions.