Meyer Lemon Marmalade {Recipe}

Ingredients

• 10 organic Meyer lemons
• 1 cup sugar (or 1 1/2 cup thick sugar syrup reserved from Candied Meyer Lemons
• 1/2 cup water
• 1/2 vanilla bean, optional
• 4 quarter pint canning jars, rings, and lids

Instructions

1. Wash lemons thoroughly.
2. Slice lemons into quarters lengthwise. Remove central membrane/core and all seeds. Reserve seeds and membrane and tie into a cheesecloth bundle, as they contain pectin needed to set the jam.
3. Slice each quarter into half lengthwise again and then slice into very thin pieces.
4. Place lemon pieces, sugar (or syrup), water, and seed bundle into a heavy bottomed 1 quart pot. Heat to a simmer over medium heat. Continue to cook until lemon rind softens, 30-45 minutes. Taste and adjust sugar as necessary.
5. Test the jam to see if it is set by placing a small drizzle on a ceramic plate. Put the plate in the freezer and wait 2 minutes. If the marmalade is jelled in the freezer, it is ready to can. If not, continue to simmer and test again in 5 minutes.
6. Meanwhile, sanitize jars, rings, and lids by heating them to boiling in water.
7. When jam is jelled, remove the seed bundle and discard. Use a sharp knife to halve and remove the seeds from the vanilla bean. Stir these into the marmalade. If eating fresh, ladle marmalade into clean jars, allow to cool, and store in the fridge for up to a month.
8. If canning, ladle marmalade into sterilized jars, leaving 1/4 inch head space. Secure rings and lids and process at a rolling boil for 15 minutes.
9. Remove from the water bath and allow to cool. Remove rings, wipe rims, label and store in a cool dark place. (See How to Manage Home Canned Goods)