Here’s a nice gift for friends and family
(after Fran Irwin via SF Chronicle)
6 medium-size Meyer lemons
6 cups water
About 6 cups sugar (try less)
3 ounces fresh ginger (or more), peeled & shredded
Thinly slice the lemons, discarding ends and seeds (you should have about 3 cups of lemon slices)
Place in a glass or stainless steel bowl, add water, cover, and let stand overnight
Transfer lemons and water to a large, heavy-bottom pan; boil for 10 minutes; remove from heat, cover and let stand overnight.
Measure the lemon-water mixture; for each cup, add about 3/4 cup sugar (try less). Add the ginger; stir well to mix. Bring to a boil, stirring, until the sugar dissolves. Reduce heat a little and boil until the mixture reaches 221* on a candy thermometer. Watch carefully and reduce heat during the last stage of cooking so the marmalade does not scorch.
Ladle the marmalade into hot, sterilized pint-size canning jars (read canning directions to sterilize). Tighten lids. Label and decorate.