Last week I received lots of homegrown Meyer lemons - tart, bitter, sweet, and very juicy. Thank you, K.
So I added salt to some, and preserved them thus.
|Marmalade on L, Preserved on R.|
Specifically, I cut up one grapefruit and many lemons to make 12C, added 1.5Q water, soaked, cooked and added 1C+9C raw+white sugar to yield eight-12oz plus one-10oz jars marmalade.
Oh yeah, THAT's what I'm talkin' about!