Meyer Lemon Marmalade {Recipe}
by Rachel Tayse • January 12, 2012 • Preserving, Recipes • 4 Comments
When I finished making candied Meyer lemons, I couldn’t toss the remaining syrup. Lightly lemon flavored, I tried stirring it into a cocktail but it was too thick. Jam-like already, all signs pointed to marmalade.
I chopped ten Meyer lemons from my surprise windfall from Green B.E.A.N. into tiny bits, carefully removing the central membrane and seeds. I simmered them with the syrup, water, and seeds in a cheesecloth bundle until the rind softened and the jam set up. I felt like the marmalade lacked sweetness and added vanilla bean plus a bit more sugar to smooth out that side of the flavor profile.
The resulting trio of quarter pints, plus a nearly full quarter pint in the fridge, represent my first home-canned goods of 2012. It feels great to be putting up again, though I bet these jars will vanish before I complete another canning project!
Ingredients
Added to Simple Lives Thursday 78.
Yum!!!! My aunt and uncle in Tuscon have a Meyer lemon tree, and a couple of years ago sent us a huge box of them. I made marmalade,too, and it was amazing. Sadly, their tree hasn’t produced much in the last few years…(but I keep hoping that it will get back up to speed!)
Wow! Thanks for sharing this recipe. I have been looking for a perfect lemon marmalade and I think this Meyer Lemon Marmalade is the best.
I’ve tasted almost all fruits that turned into marmalade, but lemon? Never! Thanks for your recipe, I’ll try this at home. I’m sure kids will this.
this sounds so incredible! i bet it would be awesome on some biscuits