Prepare a boiling water bath and 3 half pint jars. Place canning lids in a small saucepan of water and set to the barest simmer.

Squeeze lemons to extract juice and save all the seeds. Place seeds in the center of a 6-inch length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.

Whisk pectin into the sugar.

In a large, non-reactive pot, combine Meyer lemon juice, sugar and the bundle of seeds.

Bring to a boil and cook, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220°F. It should look thick and syrup-y and the bubbles should look glossy.

Use the frozen saucer to test doneness.

When jelly is finished cooking, pour it into prepared jars. Wipe rims, apply lids and bands and process in a boiling water canner for ten minutes.