Meyer lemons are one of California’s brightest winter treasures. Believed to be a cross between a lemon and a mandarin orange, they offer a naturally sweet-tart flavor that’s less sharp than a standard lemon yet more fragrant and floral. Their thin, smooth skins and abundant juice make them perfect for marmalade, a traditional preserve that captures the essence of citrus in a jar. Unlike store-bought versions that can be overly sweet, this recipe allows the delicate balance of tang and sweetness to shine, making it a wonderful spread for toast, scones, or even as a glaze for poultry and roasted vegetables.
INGREDIENTS:
3 lbs. organic Meyer lemons (about 12)
3 cups sugar
METHOD:
Wash the lemons thoroughly under cool running water and pat dry. Cut each lemon in half crosswise and juice them, straining and reserving the juice. Scoop out the pulp and seeds with a spoon and discard. Using a sharp knife, slice the peels into thin strips, about 1/8 inch wide.
Place the sliced peels into a large, heavy saucepan with 2 quarts of cold water. Bring to a boil and cook for 1 minute. Drain and rinse under cold running water. Repeat the blanching process twice more with fresh water each time. After the third blanching, drain the peels but do not rinse. This process softens the peel and removes bitterness.
Return the peels to the saucepan. Add the reserved juice and the sugar. Stir well and bring to a boil, dissolving the sugar completely. Reduce heat and simmer gently, stirring occasionally and skimming off any foam. Cook until the mixture thickens and reaches the “set point,” about 30–40 minutes. To test, place a small spoonful on a chilled plate—if it wrinkles slightly when pushed, it’s ready.
Carefully ladle the hot marmalade into 5 sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe rims clean, place lids and rings, and process in a boiling-water bath for 15 minutes.
Allow jars to cool undisturbed. Store in a cool, dark place for up to 1 year. Refrigerate after opening. For best flavor and texture, let jars stand at room temperature for 1–2 days before enjoying.
