I love marmalade.  I love the candied like rind in marmalades.  Orange marmalade is probably the most common of marmalades but it can be made with a number of citrus fruits. Here is my version of vanilla meyer lemon marmalade using liquid pectin instead of the natural pectin and the technique of blanching the lemon rind 3 times.  The reason you blanch the lemon rinds is to take out the bitterness of the white flesh of the lemon.  Once again in this recipe I am just trying to use up the abundance of lemons we harvested this year.  The recipe is quite simple and takes just a little time to prep everything.  

Meyer Lemon Marmalade

1lb 11 oz or 750 g sliced lemon cut in half (approx. 6-8 lemons)

6 cups of meyer lemon juice

8 cups of sugar

1 vanilla bean cut in half and scraped

2 pouches of liquid pectin

For the lemons

Slice the lemons about 1/8 thick using a mandolin.  Remove the seeds and then cut the slices in half.  Then bring a pot of water to a boil.  Place all the lemon slices in the boiling water for 5 seconds, then strain off.  Fill the pot up with fresh water and bring to a boil.  Place the lemon slices again in the water for 5 seconds and stain off.  Repeat the process one more time.  Again blanching the lemon slices will not only tenderize the lemon slices but also take out the bitterness of the white rind.  Once you completed it for the third time set the lemon rinds aside.

Meanwhile sterilize your jars and lid according to your manufactures directions or by simply placing them in a boiling pot of water with a rack at the bottom of the pot.  Then in another pot add lemon juice, sugar, vanilla bean and the lemon slices.  Bring to a boil and then turn down to a simmer for 10 minutes.  Be careful that it doesn't boil over.  After about 10 minutes, stir in your liquid pectin and simmer for another 5 minutes.  Then turn the heat off, the marmalade is done. Fill each jar almost to the top.  Place the lids on and tighten. Place the jars back in the sterilizing pot of water and simmer for 8-10 minutes.  Take the jars out with canning tongs and place on flat sheet pan.  Do not disturb for at least 12 hours after this point.  The tops should pop and set.  After 12 hours you can place in your pantry and they are ready to use.