Summer and fall are the busy seasons for those of us who like to preserve fruits and vegetables, but winter offers us beauiful citrus for preservation. This is the season for Meyer lemons and this year I experimented with making a marmelade with these tart and sweet fruits. I have to say the result was amazing--not as tart as regular lemons with just a hint of sweetness. One of my friends, who usually doesn't like marmelade, enjoyed this one.
MYER LEMONS
MEYER LEMON MARMELADE
(Makes about 7 half-pint jars)
- 16 Myer lemons, thinly sliced and seeds removed
- 4 1/2 cups liquid, water plus lemon juice released from slicing lemons
- Sugar
Combine the sliced lemons with the water and lemon juice in a large bowl. Set aside in a cool place overnight. The next morning put the ingredients in a kettle and simmer 5 minutes. Return to the bowl and store in the refrigerator for 24 hours.
After the second marinating, return the ingredients to the jam kettle and cook quickly until the peel is tender. Measure the fruit and liquid.(I had 6 1/2 cups.) Add one cup sugar for each cup of fruit and stir until the sugar dissolves. (If you like a jam which isn't as sweet, reduce the amount of sugar to 3/4 cup of sugar for each cup of fruit.)
Bring the mixture to a boil over high heat, stirring so that the mixture doesn't stick or burn. When the mixture has reached the gelling point, remove from the heat. Ladle the hot marmelade into sterilized jars, leaving 1/2-inch head space. Adjust the two-piece caps and process in a boiling-water bath for 10 minutes.
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