I just made two small batches of Meyer lemon Jam/Preserve. They are one pound batches which make 3 jars, 5.6 oz jars. It’s adapted from “Food in Jars” website. My version cooks the (entire) lemon in a pressure cooker, cooled, and then deseeded. Process the lemons, one cup cooking liquid and one cup sugar in a vita mix until puréed to your liking. Cook in your preferred manner to 218 220*.
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