I’ve been knee deep in Meyer Lemons over the last week trying to use up the box I recently received as a gift. In my attempt to keep them as long as possible, I’m trying to find recipes that allow me to maintain the distinct flavor of these lemons long-term. Last week I made Preserved Meyer Lemons and now I’ve decided to make this delicious Meyer Lemon Marmalade. This recipe is surprisingly simple, but it does take a little extra time to complete the entire process.
When stored in a cool, dark place this marmalade keeps for up to 1 year.
Makes 6 (1/2 pint) jars or 3 (1 pint) jars
- kitchen string
- mason-type jars, sterilized
- 1 1/2 pounds Meyer Lemons (about 6-7)
- 4 cups water
- 4 cups sugar
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine the lemon slices with the bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature for 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups – about 45 minutes. 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.
Ladle hot marmalade into jars, filling to within 1/4 inch of the top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, for 5 minutes and transfer with tongs to a rack. Cool jars completely.
original recipe found here