Fine-Cut Lemon Marmalade

Finish. Measure the sugar into a big bowl and keep to one side. Remove the zest from the lemons in strips using a vegetable peeler. Slice each strip along its length into fine shreds. Move the strips to a big, heavy-bottomed pot and add 2 of water and the (1/2 cups) bicarbonate of soda. Bring to the boil, next turn the heat down and simmer till the peels have softened, around 5 minutes. Using a sharp knife, cut the leftover pith (white part) from the lemons while that is happening. Working over a bowl in order to catch the juices, cut the lemon in segments. Set the segments in the bowl plus squeeze the membrane in order in order to release as much juice as possible. Measure this lemon segments plus juices (removing any seeds). You should have around 1 cup. Tip in the segments and juices to the pot. Tip in butter. Scatter pectin over the mixture plus bring it to a boil, mixing the whole time. Add sugar all at once. Return to full boil, mixing the whole time. Boil hard for one minute. Take out the pot off the heat and skim any foam off the surface of the marmalade. Ladle the marmalade in hot sterilized jars plus process them in one hot water bath for a period of 10 minutes. Preserved: Meyer Lemon Marmalade.