A mandoline makes quick work of slicing the irreverently shaped Buddha’s hand, so buy one (you can use it to slice dozens of other vegetables and fruits for salads). If you have Meyer lemons, use those for their sweet-tart flavor, but regular lemons work just as well. Pomegranate seeds, while not essential, provide bursts of acidity as you eat the marmalade.
Using a mandoline or sharp chef’s knife, thinly shave the Buddha’s hand, starting with the tips of the tentacles and slicing until you reach the large core. Quarter the core lengthwise and continue slicing the rest of the Buddha’s hand. Transfer the slices to a large saucepan and cover with 6 cups water.
Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer and cook, covered, for 30 minutes.
Uncover and stir in the sugar and salt. Using a microplane zester, zest two of the lemons directly into the pot. Juice all four lemons and measure out 3/4 cup juice. Pour the juice in and stir to combine all ingredients.
Increase the heat to medium-high and attach a candy or deep-fry thermometer to the side of the pot. Cook, stirring occasionally, until the marmalade reaches 220 to 222 degrees on the thermometer, 20 to 24 minutes.
Remove the pan from the heat and let the marmalade cool to room temperature. Stir in the pomegranate seeds, then transfer the marmalade to clean glass jars and seal. Refrigerate the marmalade for up to 1 month or process according to canning standards.
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