It has been described as worth it’s weight in gold. It has made grown men beg for more. It is perfection in a jar, and this recipe of Meyer Lemon Marmalade is really very easy to make.
Just like any craft, you need some essential tools to be able do your own canning successfully. Start with a canning kit like the one pictured and a large pot for processing. The kits can be ordered through Amazon, and the pots can be purchased at any store that carries kitchen supplies. Trust me, I have tried canning without these things, and it was a disaster!
On to the recipe. It took me years of trial and error before I fell upon the perfect recipe for marmalade. It turns out that the key is to soak the lemon slices overnight with the seeds, and the natural pectin from the seeds will be enough to create the perfect gelling process! I found the recipe through Epicurious.com, and altered it a little.
Meyer Lemon Marmalade
- 6 Meyer lemons (1 1/2 pounds)
- 4 cups water
- 4 cups sugar
- Kitchen string
- 6 1/2 pint Mason style jars with lids
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot or ceramic bowl and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 40-45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Place six 1/2 pint jars and lids separately into your large kettle to sterilize. Ladle hot marmalade into hot, sterilized jars, using a funnel, filling to within 1/4 inch of top. This is where the jar grabber from the canning kit comes into play. Grab out the jars straight from the boiling water and pour in the marmalade. It all needs to be hot to process properly. Wipe rims with dampened cloth and seal jars with hot, sterilized lids. Put jars into boiling water in a water-bath canner or on a rack set in a deep pot. Boil jars, covered, 5 minutes and transfer with jar grabber, or tongs to a rack.
Cool jars completely and admire your beautiful work.
Serve as an hors d’oeuvre with some lovely sharp Dubliner cheese and a nice cracker and I guarantee people will think you are a rock star.
If you try it and have any questions, I’d be happy to help.