Friday, March 6, 2009

Meyer Lemon Marmelade

I love marmalade. I know I'm not alone in this, because I see it at the grocery store. Someone else must love it too. And for you, I'm posting this recipe.

I've heard so much about Meyer Lemons, and drooled over meyer lemon trees in my plant catalogs (mostly because I COULD, if I wanted, grow a lemon tree in my living room. Sigh.) but I'd never actually tasted a Meyer Lemon. So, when I found a bag for $5 at my grocery store, I blithely brought it home, where it was stuffed in the fridge and "saved" for something special.

Hello? They're lemons. We don't save lemons for a sentimental occasion to present itself.

So I sliced those 5 lemons whisper thin this morning, plopped 'em in a bowl with enough water to cover, threw a tea towel over the whole thing and walked away until the girls went to sleep.

Now, remember that I only had FIVE lemons. This didn't make a lot of marmalade. In fact, it made one pint, and maybe a 1/4 pint left over after that. So basically, I paid $5 plus sugar, and spent about 2 hours, making 1 jar of marmalade. If you do this, PLEASE start out with more than five lemons or you'll feel like you've lost 3 hours of your life. And marmalade deserves more respect than that.

This recipe is originally from my good friend, and partner in crime/scheming about homeschooling/fantasizing about vegetable gardens/buying way too many seeds and swapping/canning all summer long. We were even pregnant at the same time. She's a good friend, and in this world that can be hard to come by! So enjoy her fantastic marmalade recipe.

One quick note: my favorite way to sterilize jars is to wash them in the dishwasher, and leave it shut until you're ready to fill them. I boiled mine tonight, and they weren't ready when my jam was. Sadly, my marmalade is overcooked. See how dark it turned? It set up really stiff, when I like a looser marmalade. So be warned: have your jars ready! Of course, if I'd been cooking more than 5 lemons, I think the water bath would have been ready in plenty of time. If you're not sure WHAT I'm talking about, go find the Ball Blue Book of Canning at your local library. It's a fabulous resource, and easy to follow. Tons of yummy recipes, too. Since I've only just started canning, I really don't know what I'm doing yet. But, amazingly, it still works. So if I can churn out yummy jams, certainly YOU can too!

Lemon Marmalade


Slice off both ends of each lemon, and slice as thinly as possible. Be sure to scoop the seeds out when you see them.

Put all your lemons in a non-reactive bowl and add water to cover. Let stand overnight.

Measure out water and lemons, and pour into a pot. Add an equal amount of sugar to pan. (i.e. if lemons+water= 5 cups, add 5 cups sugar.)

Stir to dissolve sugar over low heat, then raise heat to medium and cook to gelling point.

Ladle into hot jars (leave 1/4" headspace) and process 10 minutes in a boiling water canner.

1 comment:

  1. om nom nom


    you're hilarious - They're lemons, we don't save them for a sentimental occasion!!