Meyer Lemon Marmalade

Ingredients

• 4 cups sugar
• 6 Meyer lemons
• 1/2 teaspoon baking soda
• 1/4 teaspoon unsalted butter
• One package low or no sugar needed powdered fruit pectin, such as Sure Jell

Directions

1. Pour the sugar into a roomy bowl and put it aside. With a vegetable peeler, shave the zest from the lemons in wide strips, then slice those strips lengthwise as thinly as you can. Place the sliced peel in a large, heavy-bottomed pot, pour in 2 1/2 cups of water, and stir in the baking soda. Bring the pot to a boil, lower the heat, and cook at a gentle simmer until the peel is tender, about 5 minutes.
2. While the peel cooks, use a sharp knife to trim away the remaining white pith from the lemons. Hold the fruit over a bowl so none of the juice escapes, and cut out the lemon segments. Drop the segments into the bowl, then press the membranes to get out as much juice as possible.
3. Check the amount of lemon segments and juice, discarding any seeds as you go; you should end up with about 1 cup. Scrape the fruit and juice into the pot, then add the butter. Scatter the pectin over the mixture and cook it to a boil, stirring the whole time.
4. Pour in the sugar in one addition. Bring the mixture back up to a full boil, continuing to stir, and let it boil hard for one minute. Take the pot off the heat and mix in the crystallized ginger. Spoon off any foam on top, then fill hot sterilized jars with the marmalade and process the jars in a hot water bath for 10 minutes.