Skip to main content

Meyer Lemon Marmalade


One afternoon last week Jake came home with some treats for me: a bunch of peonies and a bag full of Meyer lemons. Sweet! Yep, the man certainly knows the way to my heart: flowers and food.

I promised to make him his favorite lemon curd, but wanted to try something new as well. So, I started with this Lemon Marmalade recipe from BBC's Good Food.

Ingredients
  • 10 organic Meyer lemons
  • 8 C water
  • 3 C organic granulated sugar
  • 4 whole cardamom pods

Procedure
Wash the lemons and place them in a large stock pot covered with 8 C of water. 


Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are tender and can be pierced easily with a toothpick.


When the lemons are cool enough to handle (I let mine steep overnight), remove from the saucepan. 


Halve the lemons and remove the seeds – reserving the seeds and any juice that comes out during the process. Cut the lemon peel and flesh into thin strips. Put all of this, including any juices, back into the pan. 


Put the seeds and the cardamom pods in a small muslin bag. Add this to the pan.


Place 3 C of liquid, making the difference up with water if you don't have that much left from the cooking process, and 3 C of sugar to the pot along with the lemon pulp and rinds. Bring to the boil, stirring until the sugar has completely dissolved. Boil rapidly for about 30 mins until the setting point is reached. Test by running your spoon through the mixture. If a path remains - i.e., the marmalade doesn't immediately run back together - it's ready.

Leave to cool for 10 minutes. Spoon jam into warm, sterilized jars and seal straight away. You can water process the jars for 5 minutes or leave them unsealed and store in the fridge.


I'll be using this as part of a glaze next month...and slathering it on toast till then. It's potent, so you don't need very much.

Comments

  1. so glad you posted this, I can't wait till my trees get grown enough to give me some great lemons.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas