My sweet sister-in-law brought me a sack of Meyer lemons picked right from the trees in her parents yard in Florida. They are as large as grapefruit. The Meyer lemon came to us via China and is thought to be a hybrid of lemon and tangerine or orange, thus, their more orange color and sweeter flavor. They have a thin skin and yield an enormous amount of juice. I’ve tried a number of recipes for these juicy gems of the citrus family depending of the quality of each year’s product. I decided to use some of them for this luscious Meyer Lemon Vanilla Bean Marmalade I found on Epicurious.com.
1 1/4lbs Meyer Lemons
5 cups water
4 cups sugar
Pinch of salt
Rinse whole lemons and dry. Working on a plate to catch the juices, slice lemon length wise, then slice each half into thin slices removing seeds as you go. Measure 2 ½ cups sliced lemons packed into a measuring cup. Put lemons and water into a large nonreactive pot and heat to a boil. Reduce heat and simmer for 10 mins. Leave uncovered to cool over night. There should be about 5 ½ cups of lemons and liquid.
Add sugar; scrape in vanilla seed and add the bean; attach a candy thermometer and cook to a boil stirring occasionally. Maintain an active boil but adjust heat so mixture doesn’t boil over. Cook until the thermometer reaches 230 degrees. About 30 mins. Cool to room temperature and transfer to jars. Keep refrigerated but serve at room temperature. Can be made 2 weeks ahead.
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