Meyer Lemon Marmalade

Name: Meyer Lemon Marmalade
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 60
Cuisine: Global
Ingredients: 1 kilograms Meyer lemons (about 9 lemons); 1 liters water; 1 liters granulated sugar

Meyer Lemon Marmalade is a condiment that serves 60. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 83 calories, 0g of protein, and 0g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have meyer lemons, water, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. If you like this recipe, you might also like recipes such as Meyer Lemon Marmalade, Meyer Lemon Ginger Marmalade, and Meyer Lemon, Ginger & Mint Marmalade.

Instructions

Preparing the fruit

Ingredients you will need

Fruit

1 Scrub the lemons clean. Discard any that are moldy or damaged.

Ingredients you will need

Lemon

Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end.

Ingredients you will need

Lemon

Cut the lemon in half lengthwise.

Ingredients you will need

Lemon

Cut each lemon half into several segments, lengthwise.

Ingredients you will need

Lemon

As you cut the lemons into segments, if you can, pull off any exposed membranes. 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.

Ingredients you will need

Lemon

Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin.

Ingredients you will need

Pectin

Seeds

Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.

Ingredients you will need

Lemon Peel

Lemon

3 Put seeds, membranes, pith into cheesecloth or muslin bag: Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag.

Ingredients you will need

Lemon

Jelly

Seeds

Equipment you will use

Cheesecloth

First stage of cooking

Place the lemon segments and water into a large, wide pot.

Ingredients you will need

Lemon

Water

Equipment you will use

Pot

5 Secure pectin bag:

Ingredients you will need

Pectin

Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.

Ingredients you will need

Pectin

Fruit

Equipment you will use

Pot

6 Boil until peels are soft: Bring mixture to a strong boil on high heat.

Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. (If too much of the water evaporates from the boil and the peels start sticking to the bottom of the pan, add a little more water back in.)

Ingredients you will need

Water

Equipment you will use

Frying Pan

Test one of the lemon peel pieces by eating it. It should be very soft. If it is still chewy, keep cooking until soft.

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Lemon Peel

Remove from heat.

Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable to touch.

Ingredients you will need

Pectin

Equipment you will use

Bowl

Add the pectin and sugar

Ingredients you will need

Pectin

Sugar

8 Squeeze pectin from pectin bag: Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. (I like to wear latex-type 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. Return this pectin to the pan with the lemon mixture.

Ingredients you will need

Sour Cream

Extract

Pectin

Lemon

Equipment you will use

Frying Pan

Add sugar: Measure out your sugar and add it to the pan with the lemon mixture.

Ingredients you will need

Lemon

Sugar

Equipment you will use

Frying Pan

Second stage of cooking

Heat the jelly mixture on medium high and bring it to a rapid boil, stirring occasionally, making sure nothing is sticking to the bottom of the pan.

Ingredients you will need

Jelly

Equipment you will use

Frying Pan

After the jelly first comes to a boil, it will foam up considerably. this is why you need need to use a large pot, and make sure you pay attention and keep your eyes on the whole process. 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.

Ingredients you will need

Jelly

Equipment you will use

Wooden Spoon

Pot

Secure a candy thermometer to the side of the pan, or check the jelly temperature with an instant read thermometer. The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out. After about 15 minutes, start checking the temperature frequently.

Ingredients you will need

Jelly

Candy

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Frying Pan

11 Test to see if the marmalade is at set point: There are two ways to test that the marmalade is ready to pour out into jars: the mixture reaching a temperature of 218-220°F (6-8°F above the boiling point at your altitude) OR putting a bit of it on a chilled plate "wrinkling up" when you push it with your finger tip. I steer off of the wrinkle test. If the sample of jelly wrinkles, it's ready. I use a thermometer just to help me gauge when to do the wrinkle test.

Ingredients you will need

Jelly

Equipment you will use

Kitchen Thermometer

For the wrinkle test, place a small plate into the freezer. As the jelly temperature reaches 217°F, start testing it by placing a small amount of the hot jelly on the chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, like an egg yolk, that's a good sign. Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.

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Egg Yolk

Jelly

When you use a candy thermometer or an insta-read thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure that the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. This may mean that you have to tilt the pan to one side, to cover the probe sufficiently to get a good reading.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Frying Pan

Canning

12 Sterilize canning jars: While the marmalade is in its second cooking stage, rinse out your canning jars, dry them, and place them, without lids, in a 200°F oven. They should be in the oven at least 10 minutes before using them. This not only sterilizes the jars, but it helps to keep them from cracking from the temperature differential when you add the hot jelly mixture to them.

Ingredients you will need

Jelly

Equipment you will use

Canning Jar

Oven

13 Sterilize lids: As the time approaches for the marmalade to be done, boil some water in a tea pot.

Ingredients you will need

Marmalade

Water

Tea

Equipment you will use

Teapot

Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.

Ingredients you will need

Water

Equipment you will use

Bowl

14 Ladle marmalade into sterilized jars: Once the jelly has reached 218-220°F or its "wrinkly" stage, remove the jelly pot from the heat. Carefully ladle the jelly into the jars, leaving 1/4 inch head space at the top of the jars for a vacuum seal.

Ingredients you will need

Jelly

Equipment you will use

Ladle