Before we dive headfirst into the delightful world of homemade Meyer lemon marmalade, let’s talk about what you can pair it with. Picture this: a warm slice of toasted sourdough slathered with a layer of golden, citrusy marmalade. That’s breakfast perfection.
For lunch, imagine drizzling it over a simple salad, enhancing the flavors with a touch of tartness. If you’re feeling adventurous, consider it as a glaze for roasted chicken or fish, bringing a fresh note to your dinner table.
And who could forget dessert? A dollop on vanilla ice cream or a cheesecake slice can elevate it to gourmet status. The possibilities are endless.
Ah, the ingredients! Where would we be without our trusty allies in the kitchen? Meyer lemons are the stars here. When I first held one in my hand, I was struck by its delightful aroma, hinting at the tangy sweetness inside. They are a hybrid between a lemon and a mandarin orange, making them less acidic and much sweeter.
Fresh ginger adds a layer of warmth and complexity to the marmalade, balancing the tanginess of the fruits. Then there’s organic cane sugar, which not only sweetens but also works wonders in the preserving process with its natural properties.
First thing's first. Wash the Meyer lemons thoroughly. Yes, we want to ensure they’re clean and ready to be transformed. Next, slice them thinly, removing any seeds you may find. Trust me; biting into a seed is like finding a fly in your soup—not fun! You can also chop them into small pieces if that's your style.
In a large pot, combine the chopped lemons with filtered water. Bring this to a boil. Once it reaches a rolling boil, reduce the heat and let it simmer for about 30 minutes. This part is crucial as it helps soften the lemon rinds and release their natural pectin. You'll see the lemons become tender as they soak in the hot water.
At this point, it’s time to bring in the ginger. Add the finely grated ginger to the pot. Mix it well. The smell is going to be incredible. Take a moment and inhale deeply. That's the scent of magic!
Now, here’s where the fun really begins. Gradually add in the organic cane sugar, stirring until it dissolves completely. This additional step will help to create a lovely syrup around your lemons as everything cooks down.
Increase the heat and bring the mixture to a boil again. You’ll want to keep stirring occasionally, making sure nothing sticks to the bottom of the pot. After about an hour, you should notice the marmalade thickening.
To test if it has set properly, place a spoonful on a chilled plate and put it in the freezer for a few minutes. Run your finger through it—if it holds its shape and doesn't run back together, it’s ready for the next step.
Prepare your jars by sterilizing them. I usually place them in boiling water for about 10 minutes. Once they're ready, pour the hot marmalade into the jars, leaving about a quarter-inch space at the top. Seal them tightly.
You can process these jars in a boiling water bath for 10 minutes to make them shelf-stable.
Meyer Lemons
The key ingredient here. These lemons are sweeter than their traditional counterparts, making them perfect for marmalade.
Fresh Ginger
Its zing complements the tartness of the lemons, providing a depth of flavor.
Organic Cane Sugar
This sweetener is preferred for its purity and ability to create a deliciously syrupy texture.
Herbal Infusion: Try adding fresh rosemary or thyme for a herby twist.
Spiced Marmalade: A pinch of cinnamon or cloves can add warmth and richness.
Citrus Blend: Combine Meyer lemons with oranges or grapefruits for a delightful mix.
Making old-fashioned Meyer lemon marmalade is a delightful adventure. From the vibrant colors to the sweet-tart taste, every jar is filled with warmth and nostalgia.
As you spread it on your morning toast or use it in your favorite recipes, you’ll feel like you’ve captured sunshine itself. So roll up your sleeves and give this recipe a try.
You may just find that making your own preserves becomes a cherished tradition in your kitchen, bringing joy and flavor into your life year-round.
Let me share a secret. Making your own Meyer lemon marmalade is not just about preserving fruit; it’s a journey back to simpler times.
My grandmother used to make jars of marmalade every spring, filling our kitchen with an irresistible fragrance. It was as if that bright sunshine captured within the jars was meant to brighten dreary days.
This recipe for Meyer lemon marmalade takes you through a delightful and satisfying process. It’s easy, requires just a handful of ingredients, and the result? A jar of sunshine that lasts long after the lemons go out of season.
But there’s more! Meyer lemons, with their sweeter taste and thinner skin, make for a more flavorful spread than your regular lemons.
Increase the heat and bring the mixture to a boil again. You’ll want to keep stirring occasionally, making sure nothing sticks to the bottom of the pot. After about an hour, you should notice the marmalade thickening.
To test if it has set properly, place a spoonful on a chilled plate and put it in the freezer for a few minutes. Run your finger through it—if it holds its shape and doesn't run back together, it’s ready for the next step.
Prepare your jars by sterilizing them. I usually place them in boiling water for about 10 minutes. Once they're ready, pour the hot marmalade into the jars, leaving about a quarter-inch space at the top. Seal them tightly.
You can process these jars in a boiling water bath for 10 minutes to make them shelf-stable.
Servings 120
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Ortiz, a registered dietitian and the creator of Treat Indulgently. I combine my love for nutrition and indulgent, satisfying recipes to show you how to enjoy rich, flavorful meals while still making mindful choices. Join me as we celebrate the joy of cooking and treating yourself!