Meyer Lemon Marmalade

2018-01-16

Photos

Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade Meyer Lemon Marmalade

Recipe

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 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 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. Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

  • Sodium