Sunday, January 29, 2012

Meyer Lemon Marmalade

I love these meyer lemons... the warm yellow peel, orange perfume, underlying sweetness, then resounding tartness just leaves your senses debating... Orange? Lemon? Orange? Lemon?

All love aside, I had now made a beautiful lemon curd and still had another ten or twelve lemons to go! I figured a nice and easy way to use up at least 4 or 5 lemons would be to make a marmalade (not to mention, you could do this with just about any fruit and use up any super ripe bits in your fridge). Very little prep involved and a lovely return on investment.

You could easily preserve this through water bath canning but it's a small recipe yielding about two cups of marmalade. We're making fast work of it here, so you may as well...

5 meyer lemons
2 tablespoons lemon juice
2 cups water
1 cup cane sugar
1 package no sugar / low sugar pectin

Quarter then finely slice your meyer lemons, removing any seeds as you go.

Combine meyer lemons, water, lemon juice and sugar in a pot. Heat to a boil, then reduce to a simmer. You need to simmer until the rind is tender... I let mine simmer for about 30-40 minutes. You can give it a quick taste-test to see if the rind is tender enough for your liking.

Add one packet low sugar pectin, then let simmer for another 5 minutes.

Transfer to your clean canning jars and process in a water bath for 10 minutes or just spoon into a lovely little jar and enjoy right away!

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