Meyer Lemon Marmalade

With all my Meyer Lemons that I got to harvest this year I had to come up with new ways to preserve my harvest.

I visited Clif Family Wines in February and loved their Meyer Lemon Marmalade so I though why not make my own! I add a bit of ginger for some zing and it’s delicious.

Start by dicing the Meyer lemons into bits. Remove all seeds and as much of the membranes and pithy core, save these bits though!

Place the lemon diced lemon in a large stock pot with water.

Place all the membranes, pith, seeds, and a chopped up piece of ginger. in a double layered piece of cheesecloth, tie it closed. Add pouch to the water and lemons. Bring to boil! Boil until lemons are tender.

For a more detailed instruction follow the recipe below!

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Meyer Lemon Marmalade

I’m not always a fan of Marmalade but when you grow your own citrus it makes an extra special spread for your morning toast. 
Keyword jam, marmalade, citrus, preserving, canning
Author Shaun Myrick

Ingredients

  • 2 1/2 pounds Meyer Lemons
  • 1 1/2 quarts water
  • 2 inches ginger root peeled, large dice
  • 6 cups white sugar

Instructions

Phase 1

  • Start by washing all the lemons. 
  • Cut each lemon in 1/2 and then into several long segments. Gently remove any seeds and membranes, set aside. 
  • Cut each long seedless segment into smaller diced ‘triangles’. 
  • Place all the lemon pieces into a large stock pot with the water. 
  • Take all the seeds, membranes and the ginger and place into a double layer of cheesecloth. Tie it closed and place it into the stockpot. 
  • Bring mixture to a boil and boil over high heat for about 25 minutes until the lemons are soft and tender. If water evaporates too much add more, so that the lemons don’t stick to pot. 
  • Remove the cheesecloth pouch and set aside to cool. 

Phase 2

  • Once the cheesecloth is cooled, squeeze it so that you get the pectin out. Add all the pectin that you can squeeze out into the lemons. 
  • Add the sugar to the pot as well. 
  • Bring mixture to a boil, it will bubble up high, if it gets too near the top of the pot, lower the heat a little. 
  • Use a candy thermometer and cook for another 20 minutes or so.
  • Once the mixture get to 220 it should be done. It will seem to still be liquidy but it will set up as it chills. 
  • Can up the marmalade for future use or to give as gifts. 
how good is that

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