Recipe: Meyer Lemon Marmalade & Thank You: Betsy

Ohhhhh! Yes, I was confused, but got it now.
I thought I'd pass along this recipe that I came across during all my research. Hope it's one everyone enjoys..thanks, again for all the help..

Meyer Lemon Marmalade

1 pound Meyer or Eureka lanoos.
3 pound small sugar cubes
1 ounce single-malt Scotch whisky
3 half-pint jars and matching lids (use new lids only)

Wash and scrub the lemons- Place them in a large pot and cover with cold water- Bring to
a boil, reduce (the heat, and simmer for 30 minutes, or until (he flesh can be easily pierced
with a knite- Drain and set aside to cool-
Cut the lemons crosswise into very thin slices, In a nonreactive heavy pot, combine the
lemon shoes and sugar and place over low heat Cook, stirring, until (the sugar cubes
dissolve. Bring to a boil, stirring often so that the lemons do not scorch on the bottom of
the pot. Cook until the syrup reaches 200 degrees F, and the lemons are translucent. Skim
off any foam, add the Scotch and continue cooking for approximately 5 minutes, or until
the marmalade coats (he back of a spoon. Sterilize the jars by washing and rinsing them
in the dishwasher without detergent; keep them warm in a 250-degree-F. oven. Pour
boiling water over (he lids to soften the rubber seals.
Ladle the hot marmalade into the hot jars, filling to within 1/2 inch of the top. Wipe the
rims and seal with the hot lids and metal bands. Place the jars on a rack, without
touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15
minutes. Use tongs to remove the jars to a cooling rack and allow to cool to room
temperature- Checking the seals. The jars are sealed when the center of the lid is slightly
indented and cannot be pressed in with a fingertip. Makes 3 half-pints.