I stuffed as many Meyer lemons into my suitcase on my return from California as I possibly could. In fact, I even left some clothes and shoes at my sister’s just to give me more room. I LOVE Meyer lemons! I might just have to plan an annual December/January trip to California just to stock up on them. Or else move.
This is the second year in a row that I’ve made Meyer lemon marmalade with lemons brought back from California. It’s great on toast, waffles, biscuits, scones, ice cream, donuts, bananas, cereal, ham & cheese sandwiches, the Sunday Times crossword puzzle, tax returns and almost anything else you can think of. It takes a lot of lemons to make just a little marmalade and, somehow, no matter how much you make, it never lasts more than a couple weeks at best. This year, I’ve taken to hiding jars around the house in the hopes of making it last into the spring at least.
The recipe comes straight from Blue Ribbon Preserves by Linda J. Amendt. It’s a bit time consuming to make, but it’s well worth the effort.
Meyer Lemon Marmalade
makes about 6 half-pint jars
1 cup zested or thinly sliced Meyer lemon peel
1 cup water
1/2 cup strained fresh Meyer lemon juice
1 cup water
1/8 teaspoon baking soda
2 1/2 cups supremed and finely chopped lemon segments plus enough reserved juice to equal 3 cups (16 to 20 Meyer lemons, depending on size)
5 cups sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liquid pectin
In a small bowl, combine the peel and 1 cup water. Let soak for 10 minutes. drain the peel and discard the water.
In an 8-quart pan, combine the peel with the lemon juice, 1 cup water and baking soda. Over medium-high heat, bring to a full boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the fruit. Cover and simmer 10 minutes more.
Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and skim off any foam.
To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit and ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes.