Meyer Lemon Marmalade

MayerLemonMarmalade-2

 

I know I said that I would tell you about the Moonpies from the Baby Shower, but you’ll just have to wait.  See, I was perusing the produce section of my Publix a couple of days ago and I saw a little basket that said “Meyer Lemons, While Supplies Last.”  So I bought them.  Yes, that’s right, all of them.  Every last one.  You can understand, right?  Why I didn’t leave any for anyone else?  I mean, I’ve bought regular lemons masquerading as Meyer Lemons in the past, but I’ve never seen anything I was sure was a real live Meyer before.   These were more orange than yellow, and had a very bright scent.  They were also noticeably softer than other lemons, with a thinner peel.  I loaded them up and ran right home to search my cookbooks for a suitably grand recipe.  I had thought to make lemon-poppyseed bread, since I love it and Jacob wasn’t home to object (he’s not a fan of loud citrus flavors), but when I saw the Marmalade recipe in my Gourmet cookbook I knew that was the way to go.

I’ve never had marmalade before, nor made it, so it was a lot of fun to try it out, especially with such good ingredients.  The lemons had a really great flavor – not overly tart, and sweeter than normal lemons, and with a piney sort of scent/taste.  When they were cooking down, they made my kitchen smell just lovely.  If you’ve never had Meyer Lemons before, I encourage you to give them a try if you see them.  I know they’d be killer in a lemon tart, or meringue pie, but you could also just use a squeeze in a vinaigrette, or over seafood and still enjoy the flavor.

MayerLemonMarmalade-1

 

The marmalade was very simple to make – easier than some jams I’ve made, since there was no mashing, or pureeing.  You do have to soak them for a whole day, though, so be sure to plan your time accordingly.  Other than the soaking time, I had the whole project complete in about an hour, so it’s not a huge time commitment.

 

MEYER LEMON MARMALADE

Gourmet Cookbook

Makes 6 1/2-Pint Jars

Active Time: 1 1/4 hours

Total Time: I day plus 1 1/4 hours

 

1 1/2 lb Meyer Lemons (about 6)

4 cups water

4 cups sugar

 

Halve lemons crosswise and remove seeds, but don’t throw them out! Tie the seeds in a small cheesecloth bag – you’ll want the seeds to cook with the lemons so they’ll provide the pectin. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

After soaking, bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes.

While the lemons are cooking down, sterilize 6 half-pint jars, as well as bands and lids.  (I also put a couple of small plates in my freezer to chill at this point, for checking the doneness later*.)

Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate* gels, about 15 minutes.

Carefully remove your seed bag and pour the hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids. Process for 10 minutes (for half-pints, longer for bigger jars), then let cool.

Marmalade keeps, stored in a cool, dark place, up to 1 year.

*I’ve never used the cold plate method before, but it worked really well for me.  I put a plate in the freezer when I started cooking down my lemons, so that it would be well chilled.  Then, when you think the marmalade is done, drop a small spoonful on the cold plate and stick it back in the fridge (not freezer!) for a minute or so.  When you pull it out, tilt the plate and see if the marmalade runs – if it doesn’t, it’s done.  If it runs, just continue cooking until it does set.

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12 thoughts on “Meyer Lemon Marmalade

  1. I’m so envious! I’ve never come across meyer lemons. Although looking at your pictures it’s possible that I’ve seen them but just shrugged them off as funny oranges. I’ll pay more attention in the future and if I do find some I’ll know what to do with them! Very lovely post and pictures too by the way 🙂

  2. Having now been fortunate enough to taste some of Emily’s Meyer Lemon Marmalade myself I can say without a doubt that everyone needs to go out and try this recipe! It’s amazing! Can’t. stop. eating. it. So good! 🙂

  3. Pingback: Meyer Lemon Poppy Seed Bread | girl with a skillet

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