Description
Brighten your mornings with the tangy-sweet flavor of Ina Garten Meyer Lemon Marmalade. This homemade marmalade uses fragrant Meyer lemons to create a rich and vibrant spread perfect for toast, pastries, or even savory dishes. With just three ingredients and a little patience, you’ll have a jar of sunshine to enjoy and share.
Ingredients
- 12 medium organic Meyer lemons (about 3 pounds)
- 3 cups sugar
Instructions
-
- Prepare the Lemons:
- Wash the lemons thoroughly under cold water.
- Slice the lemons lengthwise, squeezing out their juice, and reserve half of it for later.
- Use a spoon to remove the seeds and pulp, leaving only the rinds.
- Slice the Lemon Peels:
- Using a sharp knife, cut the lemon rinds into thin, 1/8-inch strips. These will form the base of the marmalade.
- Blanch the Lemon Strips:
- Bring 8 cups of cold water to a boil in a large, heavy pot.
- Add the lemon strips and boil for 1 minute. Drain the strips and rinse under cold running water.
- Repeat this blanching process two more times, draining the strips after the final blanch without rinsing.
- Combine Ingredients in a Pot:
- Return the blanched lemon strips to the pot.
- Add the reserved lemon juice and sugar, stirring to combine.
- Simmer the Marmalade:
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely.
- Skim off any foam that rises to the surface to keep the marmalade smooth and clear.
- Let the mixture simmer for about 30 minutes or until it thickens to your desired consistency.
- Test the Marmalade for Doneness:
- Place a small spoonful of marmalade on a chilled plate. If it wrinkles when pushed, it’s ready.
- Jar the Marmalade:
- Carefully ladle the hot marmalade into five sterilized ½-pint jars, leaving about ¼ inch of space at the top.
- Seal the jars tightly with lids and rings.
- Process the Jars:
- Place the sealed jars in a pot of boiling water and process them for 15 minutes.
- Remove the jars from the pot and let them cool completely.
- Rest and Enjoy:
- Allow the jars to rest for at least 2 days before opening to let the flavors fully develop.
- Prepare the Lemons:
Notes
- Blanching the Rinds: Blanching reduces bitterness and ensures a balanced flavor in the marmalade.
- Storage: Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.
- Consistency Tip: If the marmalade doesn’t set properly, simmer it for an additional 5–10 minutes and test again.
- Serving Suggestions: Use as a spread, a glaze for meats, or a topping for desserts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Condiments
- Method: Simmering
- Cuisine: American