To prep the lemons - cut the lemons into wedges lengthwise. Using a sharp knife, trim the white pith from the edge of each wedge, but don’t throw it out. Remove and discard all seeds.
Slice the lemons into pieces. The size of the pieces is the size of the peels in your marmalade, so if you want a chunkier marmalade, slice into bigger pieces and vice versa.
Put the lemons in a large pot on the stove, giving yourself plenty of room.
Take the reserved pith, and tie it into a cheesecloth or add to a loose leaf tea bag. Add this to the pot.
Cover the lemons with water and bring to a boil. Boil for 20 minutes and taste a piece of rind to see if it is softened enough to eat. It may be bitter at this point because there’s no sugar. If your peels are not as soft as you would like them, keep cooking — they won’t soften anymore once the sugar is added.
Remove the bag of pith and squeeze the liquid into the pot. Discard the bag.
Add the sugar to the pot. Reduce to a simmer and simmer.
You can test the doneness of your marmalade in two ways. A candy thermometer is the easiest and most fool proof — once it reaches 220-222 degrees F, it’s done. If you don’t have a candy thermometer, put a small dish in the freezer. To test your marmalade, spoon a little on the dish. If it wrinkles, it’s done. The process should take 20-30 minutes.
Once your marmalade is done, turn off heat and stir in the lavender and vanilla. Let cool for 15 minutes.
Sterilize 6 jam jars and fill with the cooled marmalade. Seal tightly.
Notes
Recipe Notes:After you’ve added your sugar, you want to cook the marmalade for as little time as possible to develop a bright fruit flavor. This is one reason why you shouldn’t try to reduce the sugar. If you’re not confident in your ability to test the marmalade, a candy thermometer is a must.Storing leftovers: An opened jar should be stored in the fridge. If properly sealed, unopened jars can be stored at room temperature. Both should last a long time (can be a year or more) but if you notice mold, or it smells bad, it’s best to throw it out.Pairs well with:Perpetual Vanilla Extract, Double Toasted French Toast