Step 1: Prepare the Lemons

• Slice the lemons: Cut the Meyer lemons into thin slices, removing any seeds. Keep the peel as it contains natural pectin, which helps thicken the marmalade.

Step 2: Boil the Lemons

• Simmer with water: In a large pot, add the sliced lemons and 4 cups of water. Bring to a boil over medium-high heat.
• Cook until soft: Reduce the heat and let it simmer for 30 minutes, stirring occasionally.

Step 3: Add Sugar and Cook the Marmalade

• Stir in sugar: Add the 4 cups of granulated sugar, stirring until dissolved.
• Simmer to thicken: Cook over medium heat for 40–50 minutes, stirring frequently, until the mixture thickens and reaches 220°F (105°C) on a candy thermometer.

Step 4: Test for Doneness

• Perform the gel test: Place a small spoonful of marmalade on a cold plate. If it wrinkles when pushed, it is ready. If not, cook for a few more minutes.

Step 5: Store the Marmalade

• Pour into jars: Transfer the hot marmalade into sterilized jars, leaving a small space at the top.
• Seal the jars: Let cool completely, then store in the refrigerator or process in a water bath for long-term storage.