Between the storms I tried to photograph my marmalade outside where the light is better. Spring, summer and early fall are the best times to photograph food outside on the deck behind my kitchen. The smell of Meyer lemons make them one of my favorite ingredients. Since I’ve returned to the practice of having toast with jam or marmalade for breakfast, it seemed like a good time to try this recipe. These Meyer lemons came from my friend, Janice and I promise to give her a jar!
This recipe is from Epicurious.com.
Here are the ingredients:
6 Meyer lemons, medium size
4 cups water
4 cups sugar
You will need canning jars(4-6,depending on size), some cheesecloth and string or a wire mesh tea ball, to hold the lemon seeds while soaking the lemon slices.
1. Cut the lemons in half and remove the seeds. Tie the seeds in a cheesecloth bag or place in a tea ball, if you have one. Many people commented that Meyer lemons have a lot of pectin and that you don’t really need the seeds. I followed the recipe as directed and used the seeds, you have to remove them anyway so, you may as well use them. Quarter each lemon half and thinly slice. Combine with the seeds and water in a 5 quart nonreactive heavy pot and let mixture stand, covered at room temperature for 24 hours.
2. Bring the lemon mixture to boil over a moderate heat. Reduce heat and simmer, uncovered for 45 minutes, until reduced to 4 cups. Stir in the sugar and boil over moderate heat, stirring occasionally. Make sure you skim off any foam that forms on top to make your marmalade as clear and jewel like as possible. This process takes about 15 minutes, test to see when the marmalade gels by placing a small amount on a cold plate.
3. Ladle the hot marmalade into jars, filling to within 1/4 inch of the top. Wipe the rims with a damp cloth and seal jars with lids. Put the jars in a water-bath canner or a rack set in a deep pot. Add enough water to cover jars by one inch and boil for 5 minutes. Remove with tongs and cool.