I've never eaten marmalade, but that didn't stop me from making one. While flipping through Food in Jars, I saw a recipe for Meyer Lemon Marmalade. With Meyer lemons so cheap this time of the year, I couldn't pass up the opportunity to try. My sample tastes thus far indicate I may indeed like marmalade. If nothing else, it sure is pretty.
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Meyer Lemon Marmalade
3 lbs. Meyer lemons
5 1/2 cups sugar, divided
6 cups water
Wash the lemons in warm, soapy water and dry thoroughly. Using a sharp knife, cut both the flower and stem ends off each lemon. Sit each lemon on one of its newly flat ends, and cut into 6 to 8 wedges depending on size of the lemon. Lay each lemon wedge on its side, and cut away the strip of inner membrane and seeds. Reserve those in a cheesecloth or clean coffee filter.
Cut each trimmed wedge into 1/8- to 1/4-inch slices. You want pieces of lemon no thicker than 1/4 inch and no longer than 1 1/4 inches. Repeat this with all lemon wedges.
Combine lemons with 2 cups sugar. Stir to help sugar dissolve. Place reserved seed bundle into the container (making sure the seed bundle is securely fastened to prevent seeds from escaping). Refrigerate at least overnight and up to 48 hours.
Prepare a boiling water bath and 4 1-pint jars. Pour macerated lemon bits with their juice and the seed bundle into a large pot. Add remaining 3 1/2 cups sugar and water. Slowly bring to a boil over high heat, stirring often. Once it has reached a boil, attach a candy thermometer.
Continue to cook vigorously until the mixture reaches 220°F. (This takes usually 30 to 40 minutes of continuous cooking and regular stirring.) When marmalade reaches 220°F and sustains that temperature for 1 minute (even after stirring), test the set of the marmalade by placing a small amount on a chilled saucer. If the set isn't right for you, cook another 5 minutes before testing again. Once the set meets your satisfaction, remove the pot from heat. Stir for 1 minute to distribute lemon pieces evenly, and ladle into prepared jars.
Process in a boiling water bath 10 minutes. Makes 4 pints.
[Image]
Meyer Lemon Marmalade
3 lbs. Meyer lemons
5 1/2 cups sugar, divided
6 cups water
Wash the lemons in warm, soapy water and dry thoroughly. Using a sharp knife, cut both the flower and stem ends off each lemon. Sit each lemon on one of its newly flat ends, and cut into 6 to 8 wedges depending on size of the lemon. Lay each lemon wedge on its side, and cut away the strip of inner membrane and seeds. Reserve those in a cheesecloth or clean coffee filter.
Cut each trimmed wedge into 1/8- to 1/4-inch slices. You want pieces of lemon no thicker than 1/4 inch and no longer than 1 1/4 inches. Repeat this with all lemon wedges.
Combine lemons with 2 cups sugar. Stir to help sugar dissolve. Place reserved seed bundle into the container (making sure the seed bundle is securely fastened to prevent seeds from escaping). Refrigerate at least overnight and up to 48 hours.
Prepare a boiling water bath and 4 1-pint jars. Pour macerated lemon bits with their juice and the seed bundle into a large pot. Add remaining 3 1/2 cups sugar and water. Slowly bring to a boil over high heat, stirring often. Once it has reached a boil, attach a candy thermometer.
Continue to cook vigorously until the mixture reaches 220°F. (This takes usually 30 to 40 minutes of continuous cooking and regular stirring.) When marmalade reaches 220°F and sustains that temperature for 1 minute (even after stirring), test the set of the marmalade by placing a small amount on a chilled saucer. If the set isn't right for you, cook another 5 minutes before testing again. Once the set meets your satisfaction, remove the pot from heat. Stir for 1 minute to distribute lemon pieces evenly, and ladle into prepared jars.
Process in a boiling water bath 10 minutes. Makes 4 pints.
