- 6 lemons – Meyers are best (about 1.5 pounds total)
- 4 cups water
- 4 cups sugar
- 1 t butter
Quarter the lemons and remove the seeds (reserve these) and slice very thinly. Combine the lemons with 4 cups of water. Place the seeds in a cheesecloth bag and add it to the lemons in a nonreactive bowl. Let mixture stand, covered, on the counter overnight.
After about 24 hours, throw out the lemon seeds and add the butter and bring the mixture to a boil. Lower the heat, and simmer, until it has reduced down to about 4 cups. Stir in the sugar and boil, stirring to prevent sticking and scorching, until the mixture passes the cold plate jam test.
Ladle hot marmalade into sterile jars, and steam can for 20 minutes.