Recipe makes 4 pints, 8 half-pints or 16 4-oz jars
- 3 pounds of very ripe Meyer Lemons (about 8 large)
- 3 pounds sugar
- 1/8 tsp. of cayenne pepper
- 6 ounces Scotch whiskey
- Place cleaned lemons in large nonreactive pot (enameled cast iron is good), cover with water and simmer until easily pierced with a fork, about 5 minutes if very ripe. Drain carefully, capturing all juices and let cool until you can handle them.
- Cut off the stem end to create a small hole and squeeze the pulp into a strainer set over the same pot. Remove seeds and add pulp to pot.
- Slice quartered skins into very thin slices and add to the pot.
- Add sugar and bring to vigorous boil, stirring frequently to prevent scorching. Lower heat and simmer about 30 minutes stirring often until a candy thermometer reads 222F or the mixture coats the back of a spoon.
- Ready the jars as for canning.
- Carefully add the Scotch, taking care to avoid the steam and bubbles that will erupt. Simmer for five minutes more to burn off alcohol and mixture thickens again.
- Take off heat and stir in Cayenne Pepper
- Ladle into jars, seal and process in hot water bath for 15 minutes or cool, cap and store in refrigerator up to six months, one year if processed as for canning.