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Wednesday, January 16, 2013

Lemon Marmalade

You know those Meyer Lemons you are seeing everywhere right now?  Well, next time you're out, grab a bag or two!  
Then make this amazing marmalade!  I am a lemon junky, but this stuff is fantastic!  So....I've got the marmalade, who's bringing the blueberry scones? :)
Lemon Marmalade
What's In It*:
Meyer Lemons
1/2 t vanilla
1/2 t salt

What To Do With It:
Wash the lemons and cut the ends off. 
Quarter the lemons and remove the seeds.
Place the lemons into a food processor and pulse until desired consistency.  Transfer to a non-reactive pot (I used enameled cast iron).  As your transfer, measure the amount of fruit and for each cup of fruit, add 2 cups of water.  
Bring to a boil and boil vigorously for 20 minutes.  
Let sit, covered, in a cool place for 24 hours.
Again measure the amount of fruit mixture that you have, add 1 cup of sugar for each cup of fruit mixture.  Add vanilla and salt.
Bring to a boil, stirring almost constantly.  Using a candy thermometer, boil until temp reaches 220 degrees F.  
While still hot, ladle into canning jars.  
This can be canned in a water bath for long term storage if desired.  

*This recipe is adaptable to whatever amount of lemons you have.

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