Life has given me a lot of lemons lately. I have made lemon chutney and
my mother's justly famous lemon curd (both recipes available with
commentary on my food blog, http://loveandcooking.blogspot.com). The
next thing I want to try is lemon marmalade.

I do have a tip on an excellent lemon-pineapple "marmajam" (from Jamie's
mom; it won a recipe contest), but was also thinking of trying my hand
at Meyer lemon marmalade (one of the overabundant trees is, indeed, a
Meyer).

I found this recipe:


<http://www.epicurious.com/recipes/recipe_views/views/102746>

Ingredients:

1 1/2 lb Meyer lemons
4 cups water
4 cups sugar

on Epicurious, and it looks like a good one to start with, but I do have
some questions.

The directions say to let the lemons, the seeds (high pectin, so reserved
in a bag), and the water sit overnight. I have often heard of letting the
fruit and sugar macerate overnight; is the fruit-and-water standard
procedure for marmalade?

Also, would it be useful to whiz the sugar in the FP so that it is
"superfine"?

I live at sealevel, so am aware that gel point is 220 F where I am.

Do any of you have another recipe you prefer or care to comment on this
one?

Any other tips for the first-time marmalade maker?

Thanks,

Charlotte
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