Brandy Meyer Lemon Marmalade

Recipe by Rinshinomori
READY IN: 80hrs




  • 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.
  • 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.
  • Ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
  • 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.
  • Marmalade keeps, stored in a cool, dark place, up to 1 year.