Meyer Lemon Marmalade

by Jennifer

I’m sure you can buy tasty lemon marmalade, but this is really easy to make (really!), and not only is it delicious (especially on whole grain toast or English muffins, with some mascarpone or creme fraiche spread on first, then the marmalade on top, mmmm….), but it makes a unique hostess gift, teacher gift, holiday gift with a scone mix or loaf of homemade bread….. Makes 3 pints total.  Recipe comes from Gourmet magazine.

  • 1 1/2 lbs. Meyer lemons
  • 4 cups water
  • 4 cups sugar
  • cheesecloth
  • string
  • canning jars, 1/2 pint – pint size, with lids

Slice each lemon in half and set aside seeds;  slice each half into quarters, removing any seeds you find and setting them aside, then thinly slice each quarter.

Collect seeds in a piece of cheesecloth;  wrap it up well and tie with string.

Combine lemon slices, seed packet and water in a large, nonreactive pot and let sit, covered, at room temperature for 24 hours.

Bring lemon mixture to a boil;  lower heat to a simmer and cook, uncovered, for 45 minutes.

Stir in sugar and bring to a boil again, over moderate heat, and boil for 15 minutes or until mixture thickens.  Discard seed packet.  Ladle marmalade into (very clean) jars and seal with clean lids.

Place jars on a rack set inside a very deep pot;  fill with hot water to cover the jars by at least an inch.  Cover the pot and bring to a boil;  boil for 5 minutes.  Using tongs, remove the jars to a towel on the counter and let cool, listening for the “ping” of the suction.  After the “ping”, you should be able to press down on the center of the lid and it will not pop back.  Cool jars completely.  Marmalade keeps up to 1 year, if you can save it that long.

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2 thoughts on “Meyer Lemon Marmalade

  1. Delicious! I doubled the recipe which made me a bit nervous because I didn’t want to have to overcook it, but I used a wide-mouth pan so it turned out pretty good. All my jars sealed (hooray!). Thus far, I’ve been enjoying on an English Muffin with creme fraiche as suggested, but next I’m going to use it as a glaze on tofu.

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