Makes 6 - 8 jars of marmalade 

3 lb Meyer lemons (about 12)
8 cups water
8 cups sugar

Optional:
Rosemary, ginger, mint or basil for additional flavoring

The night before:
Cover lemon peel with water and bring to a boil. Discard water. Repeat once again. Let cool. Once cooled, cut lemon peels in very thin strips.

Remove white skin from lemons. Cut in half and remove pits.

But the lemon peel strips, lemons and lemon juice in a big non-reactive heavy pot and let mixture stand, covered, at room temperature over night.

Next day:
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, for 45 minutes. Add rosemary or ginger or any other herbs you'd like to flavor the marmalade with for the last 20 minutes or so depending on how strong you want the flavoring to be.

After simmering the mixture for 45 minutes, stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

Heat jars on a hot water bath. Ladle hot marmalade into jars.

Marmalade keeps, stored in a cool, dark place, up to 1 year.