• 1 Buddha’s Hand

  • 2 lemons

  • 3 cups sugar

  • 4 cups water



  1. Thoroughly wash the Buddha’s Hand and lemons with cold water. Pat dry and set aside.

  2. Cut the Buddha’s Hand into quarters.  If there is a LOT of white pith in the center, you can try cutting away a bit, but unless it’s excessive, don’t bother. The pith contains pectin, which will help the marmalade to “jell.” Thinly slice the Buddha’s Hand and set aside for a moment.

  3. Cut off the stem of the Meyer lemons, quarter them and remove any visible seeds. Thinly slice the lemons, rind, flesh and all, and place in bowl.

  4. Add the sliced Buddha’s Hand & lemon peel, pulp & juice, sugar and water to a large heavy-bottomed stainless steel or other non-reactive pot. Stir to mix well. Bring to a boil over medium high heat. Reduce heat to a low, but steady boil & simmer mixture for about 45 – 60 minutes, or until the liquid is reduced by half. Stir occasionally as the liquid reduces & thickens.

  5. Simmer until a candy thermometer reads 220 degrees or until the liquid becomes very thick.  Watch the marmalade carefully at this point, as it can easily boil over as it approaches jelling temperature (please don’t ask how we know this!).  When the marmalade coats a spoon without running, it’s done.