During the holiday season, my parents would always buy a bunch of citrus, such as pomelo, tangerines, limes, and especially Meyer lemons. This recipe reminds me of our times during the holiday when we would enjoy bountiful bowls of freshly peeled fruit and laugh together.

I used Meyer lemon for this recipe, but you may use any citrus fruits. This is a great way to preserve seasonal fruits like pomelo and Meyer lemons so that we can enjoy them on toast, pound cake, crackers, or by the spoonful during the holidays. This marmalade recipe is amazing with apples and crackers or even on pumpkin bread.

Washed fruits in warm water.

Chopped into thin slices, some thicker slices are ok. Chop them however you want, but the thinner they are, the quicker they cook.

Seeds removed.

Put in a bowl with 8 cups water.

Soak overnight.

Put a plate in freezer.

Add soaked fruits in pot and boil for 15-20 mins

You

Can boil longer, as long as the fruit is starting to turn translucent and is soft/tender.

Then add 8 cups sugar

Boil for 15 mins

Then lower heat to gentle simmer for 2 hours.

It is done when you put mixture on a plate and it is not not runny; at this point the mixture reaches 220 degrees F on a food thermometer.

This makes about 6 pints worth of jam.