Of all the preserves I’ve made in the past year, this is one of the best. It’s just SO good, and everyone I give it to comes back to me with rave reviews. Now I’m going to share the secret with you.
There it is. The secret is fresh, ripe Meyer lemons, straight from your friend’s backyard. My friend Matt is lucky enough to own a house in the East Bay that came equipped with two huge and highly productive Meyer lemon trees. And I’m lucky enough to know Matt. Every time I see him, he invites me to come over and harvest as many as I can carry. Who am I to argue with an offer like that? With the last haul I got from him, I made lemon bars, lemon-infused vodka, and, of course, lemon marmalade.
Meyer Lemon Marmalade
Adapted from this recipe on epicurious.com
Yield: about 6 jars
NOTE: You can use this recipe for other citruses, too! I’ve made tangerine jam, with much success.
1 1/2 lbs Meyer lemons (about 6 lemons) – it’s important to use Meyers because they’re sweeter
4 cups water
3 1/2 cups sugar
1 box powdered pectin (1.75 oz) I like Sure-Jell
- Halve each lemon crosswise, then quarter each half. Remove the seeds and pith from the center of each 1/8th:
- Thinly slice:
- Place lemon slices in a large, heavy, nonreactive pot and add 4 cups water. Let sit, covered, for 24 hours. (If you’re pressed for time, I’ve found that it’s generally okay to skip the long soak.)
- Remember how to process jam? Using that link as a guide, start the canning process. (That is, start the water boiling to sterilize your jars.)
- Bring lemon/water mix to a boil over moderate heat. Reduce heat and simmer, uncovered, for about 45 minutes.
- Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, for about 15 minutes.
- Add package of pectin and stir, constantly, for exactly 1 minute.
- Ladle jam into hot, sterilized 1/2 pint jars, filling to 1/4″ of rim. Wipe rims clean with a damp cloth. Put lids and rings on. Boil in water bath canner for 10-15 minutes. Transfer to a wooden cutting board or towel (i.e., NOT directly on the cold counter). Cool completely, approximately 12 hours. Each lid should “pop” to demonstrate its seal. If any of the jars don’t pop (i.e. if the lids can be depressed and pop back up), refrigerate and eat within a few weeks.
…so cut it out, and remove the seeds too while you’re at it.