I’m always looking for jam and jelly recipes that don’t call for the addition of commercial pectin. Why? Because commercial pectin requires extra sugar to balance its bitterness and I’d just as soon keep my sugar consumption down (within reason!). With marmalades, the citrus pith and seeds give you all the natural pectin you need to get a perfect jell. No worries about ending up with syrup or fruit cheese, just sweet, tart, spreadable marmalade…every time. And since Meyer lemons are pretty much my favorite citrus, Meyer lemon marmalade is pretty much my favorite marmalade.