Barbara’s Gorgeous Meyer Lemon Marmalade
Over the holidays I shared a picture on instagram of my friend Barbara’s gorgeous Meyer lemon marmalade. She had made it using the lemons from her Meyer lemon tree and gave it out as gifts from the holidays. It was easily the most gorgeous lemon marmalade I’ve ever seen. It was a pale yellow with the thinnest strips of rind and tasted like a mild lemon drop. I am speaking about it in the past tense because it’s time has passed. It is g-o-n-e, gone. Over the course of the holiday I made several slices of toast, slathered each one with jam, and used it right up!
Meyer lemons will be showing up at our local green grocer soon but this year I am going for broke. Drawing inspiration from Barbara, who maintains her potted Meyer lemon tree in the Northeast, I ordered my own! I am hoping beyond hope that it will thrive in my dining room this winter until I can move it outside for the summer. It may be wishful thinking, but I’ve done my research and I think it just might work. I’ll keep you posted!
In the meant time, after I posted the picture I immediately got requests for the jam recipe and Barbara sent it along. Turns out it making it is a total snap! I shared the recipe with my mother and she agreed that is a good recipe – it is the same one she uses. You can easily make this with a hefty bag of Meyer lemons you pick up at the store this winter. In fact, do yourself a favor and double or triple the recipe. You can seal the jars and keep them to give out at Easter or next summer. Or, of course, you can always just send some to me.
adapted from Epicurious
- 1 ½ pounds Meyer lemons (about 6 lemons)
- 4 cups water
- 4 cups granulated sugar
- Halve the lemons and remove the seeds. Save the seeds and place them in a sack of cheesecloth. Slice the lemon halves very thinly and place them in a large pot. To the pot add the water and the seeds. Allow the mixture to sit at room temperature for 24 hours.
- Place a porcelain plate in freezer. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer until the mixture has reduced to 4 cups, about 45 minutes. Stir in the sugar and keep stirring for about 15 minutes, or until is has dissolved. Skim foam off as necessary. Drop a teaspoon of the hot jam on the plate and tilt the plate. If it runs straight down it is not ready. Stir for 5 minutes more. When the jam has jelled and doesn't run down the plate it is ready.
- Ladle the jam into sterilized jars and close. Seal with a hot water bath if desired.
For interesting flavors try stirring in some fresh vanilla beans.