Ingredients

• 1400 grams Meyer lemons + 2 more lemons [divided] [1400 grams is about 3 lbs]
• 8 cups water plus extra for blanching lemons.
• 6 cups sugar
• Pinch of sea salt

Method 1

From the first 1400 grams of lemons, cut off and discard ends of lemons. Cut lemons in half and seed, discard seeds. Cut lemons very thinly. Place in pot and barely cover with water. Bring to boil, boil 5 minutes, drain water and discard. Add juice of two lemons plus enough water to make 8 cups and all the sugar and the salt. Boil until the preserves pass the wrinkle test.

Ingredients

• 5 lbs of tangerines / 2.25 kg di mandarini
• 1 lemon / 1 limone
• enough water to partially cover the sliced fruit / acqua a sufficienza per coprire quasi completamente la frutta tagliata a fette (2 cm sotto)
• 5 cups sugar / 1 kg di zucchero

1. Slice peel-on tangerines into rounds about 1/4 inch thick, removing and saving seeds. (You can discard the top of the peel; also don’t use any damaged or dirty peels). (Note: I have only made this with the tangerines from our tree, which have very thin skins.)