Thinly slice the Buddha’s Hand peel, keeping the zest intact. Most fruit do not have juice or pulp, just pith and peel. If you do find pulp, discard it. All you want is sliced, fragrant peel.

Place the peel into a large saucepan and cover with 4 cups of water.

Let it sit for about 1 hour to help soften the peel and release pectin.

Bring the pan to a rolling boil over high heat and allow it to cook for about 30 minutes.

Stir in the sugar and allow it to dissolve completely. Add the lemon juice.

Maintain a slow, gentle boil for another 30 to 45 minutes to develop the ideal consistency. Test for set using an instant read thermometer (final temp is 220 F at sea level) or on a plate that’s been place in the freezer. Finished marmalade should gel when it hits the cold plate, and wrinkle back when you push it with a spoon.

Ladle the hot marmalade into a prepared jar.

If canning, process in a waterbath canner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.

Allow the marmalade to cool; it will thicken as it sets. This marmalade can take up to a week to set fully, but it’ll most likely set in 24 to 48 hours.