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 MarmaladeWhat's In It*:
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.