Spicy Meyer Lemon Marmalade

1 1/2 pounds Meyer lemons
4 cups water
1 1/2 ounces hot yellow chile peppers (Aji Pineapple)
4 cups sugar

Halve the lemons crosswise and remove and discard the seeds. Quarter the lemons halves and thinly slice. Combine the lemon slices and water in a large heavy pot. Cover and let stand at room temperature for 24 hours.

Thinly slice the chiles and add to the pot. Bring the lemon mixture to a boil over medium heat, reduce the heat and simmer, uncovered, until reduced to about 4 cups, about 45 minutes. Add the sugar and bring to a boil over medium heat. Cook, stirring occasionally, until the lemon is translucent and the jam just starts to thicken, about 10 to 15 minutes. It will still be very liquid but will set as it cools.

Ladel into sterilized (boiled 10 minutes) 1/2 pint jam jars, filling to within 1/4-inch of the rims. Clean the rims and seal the jars with scalded rings and lids. Process in boiling water for 5 minutes.

Makes 5 to 6 1/2-pint jars.