How to Make Lemon Marmalade

Achieving the perfect taste and texture at home is a three-day commitment that involves both steeping and simmering fruit in water to very slowly extract flavor and pectin—a natural thickener concentrated in the bitter-tasting pith.

Cover the lemon wedges with water and let stand overnight.

Simmer until very tender and the liquid is reduced by half.

Drain the Lemon Jelly Base overnight on the countertop.

Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. Cover the lemon slices with 2 inches of water.

Bring the lemon slices to a boil and simmer for 5 minutes.

Strain through a fine sieve, add fresh water and cook once more until the lemons are very tender and the liquid is slightly reduced. Let stand at room temperature overnight.

Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and cook.

Spoon the marmalade onto a chilled plate and let cool to room temperature.

Stop cooking when the marmalade thickens like jelly and a spoon leaves a trail when dragged through it.

Spoon marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Process by boiling the jars in water for 15 minutes.