Meyer Lemon Marmalade
Recipe Courtesy of Karen Morss of Lemon Ladies Orchard
- 4 cups sliced lemons: Approximately 2 lbs MEYER LEMONS (6 for slicing plus 2 more for juice)
- 4 cups WATER
- 4 cups SUGAR
- Halve lemons crosswise and remove seeds.
- Tie seeds in a cheesecloth bag.
- Cut each half into four quarters and thinly slice (1/4″).
- Combine lemons with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.
- Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered for 45 minutes.
- Skim off foam and remove any seeds that remain floating about.
- Stir in 4 Cups sugar and 1/2 Cup fresh juice and boil over moderate heat, stirring occasionally and skimming off any foam.
- Taste and add a little more sugar if necessary (1/4 cup at a time).
- Cook until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes.
- I use a candy thermometer and cook until it reaches 220 degrees.
- Put empty jars in 250 degree oven for 15 minutes.
- Ladle hot marmalade into jars, filling to within 1/4″ inch of top.
- Wipe rims with dampened cloth and seal jars with lids.
- Put filled jars in 250 degree oven for 15 minutes. Transfer to a rack to cool.
Yields approx. 6 half-pint jars or five 9oz jars
Marmalade will store in a cool, dark place, up to 1 year.
Recipe originally adapted from Lady Marmalade.