There’s no better showcase for Meyer lemons than Meyer lemon marmalade.
We are blessed here in California to have the perfect weather for growing citrus.
We have several Meyer lemon trees which supply us with lemons almost year-round.
Elise Bauer
They are a cross between a regular lemon and an orange.
They’re not quite as sour as regular lemons, and their peels are smooth and not as bitter.
They make wonderful marmalade.
Elise Bauer
(Remove any whole spices or herbs before you add the sugar.)
If you are just starting out with jam making, use a candy thermometer!
You cannot substitute regular lemons for Meyer lemons in this recipe.
The proportion of lemon segments to water to sugar is 1:1:1.
Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon.
Do not double the recipe.
Cut 1/4 inch off from the ends of the lemons.
Working one at a time, stand a lemon on end.
Cut the lemon in half lengthwise.
Cut each lemon half into several segments, lengthwise.
Just get the ones that are easy to get to, ignore the rest.
When you’ve cut down to the final segment, cut away the pithy core.
Elise Bauer
Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.
Place the lemon segments and water into a large, wide pot.
Place the pectin bag in the pot with the fruit pulp and tie it to the pot handle.
Elise Bauer
Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.
Bring to a strong boil on high heat.
Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through.
Elise Bauer
Test one of the lemon peel pieces by eating it.
It should be very soft.
If it is still chewy, keep cooking until soft.
Elise Bauer
Remove the pectin bag and place it in a bowl.
Let cool until it is comfortable to touch.
This is not necessary but will help ensure a good set.
Elise Bauer
(I like to wear disposable gloves for this part.)
You should be able to get a teaspoon or two more from the bag.
It has the consistency of sour cream.
Elise Bauer
Return this pectin to the pan with the lemon mixture.
Measure out your sugar and add it to the pan.
After the marmalade first comes to a boil, it will foam up considerably.
Elise Bauer
Stir with a wooden spoon to bring the foam back down.
If it gets too high, lower the temperature to keep it from overflowing the pot.
The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out.
Elise Bauer
After about 15 minutes, start checking the temperature frequently.
I steer off of the wrinkle test.
If the sample of jelly wrinkles, it’s ready.
Elise Bauer
I use a thermometer just to help me gauge when to do the wrinkle test.
For the wrinkle test, place a small plate into the freezer.
If the jelly spreads out and thins immediately, it isn’t ready.
Elise Bauer
If it holds its shape a bit, like an egg yolk, that’s a good sign.
Push up against it with your finger tip.
While the marmalade is in its second cooking stage, sterilize your jars using your preferred method.
Elise Bauer
Wash the lids in hot, soapy water.
Wipe the rims clean with a clean, wet paper towel.
Place the clean, dry lids on the jars, securing with jar rings until they are fingertip-tight.
Elise Bauer
Simple Tip!
The route you choose is up to you.
Allow the jars to sit overnight.
Elise Bauer
You will hear them make a popping sound as a vacuum seal is created.
Elise Bauer
