I adapted this recipe from my well-thumbed copy of The New Basics. Using Meyer lemons adds a higher proportion of juice to the jam, so be prepared to cook it as noted. I increased the sugar to get the degree of tartness I was looking for in a marmalade. I borrowed Anna Pump's suggestion (via Ina Garten) to reheat the jam the next morning to thicken it properly. Tasty enough on toast with cream cheese, this marmalade might make a nice addition to a layer cake or swirled into muffins.

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