Yes, that’s a Miracle Whip lid on the lemon marmalade. The last guest to visit Moss Cottage must have gone through my cabinets and hid the lids to my jars. I don’t know why people can’t behave when they come to visit! The label came from a cute little paper store in Rome.
I cobbled together several sets of marmlade instructions to come up with this. It is enough for exactly one jar. Perfect.
3 meyer lemons 3 cups water, 1.5 cups sugar
Quarter lemons, cut off stems, squeeze juice into glass bowl, slice super thin strips (pith, peel, everything!). Add water, should cover all the lemon slices. Cover and soak for 24 hours at room temperature. Leave the seeds in the mix. You could tie them in cheesecloth, I didn’t have any so I didn’t. They have pectin which helps with thickening later. I plucked mine out before cooking.
Pour into pot and simmer for 20 minutes, add sugar, stir. Low boil for 25 more minutes, mas o menos. Stir often. Pour into jar. Cool. Refrigerate. Eat. Easy.
Your mileage may vary. I’m not known for precision when it comes to cooking. or anything else.
This is what the moon was doing while the lemons were having their water bath!
p.s. the flavor… exquisitely lemony tart sweet taste of sunshine deliciousness. 100%