Name: Meyer Lemon Marmalade Recipe
Total time: 120 min
Yield: 6
Cuisine: Swiss

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Homemade meyer lemon marmalade, only 3 ingredients Meyer lemons, sugar, water. No added pectin needed

How to make Meyer Lemon Marmalade Recipe

Elise Bauer

Crawler

Swiss

<p>Homemade meyer lemon marmalade, only 3 ingredients Meyer lemons, sugar, water. No added pectin needed</p>

Vegetarian

Meyer lemons

Water

step 1

Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise.

step 2

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

step 3

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

step 4

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.

step 5

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

step 6

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.).

step 7

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

step 8

step 9

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

step 10

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.

step 11

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

step 12

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.

step 13

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.

step 14

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.

step 15

There are two ways to test that the marmalade is ready to pour out into jars:the mixture reaching a temperature of 218-220f (6-8f 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.

step 16

For the wrinkle test, place a small plate into the freezer. As the jelly temperature reaches 217f, 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.

step 17

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.

step 18

While the marmalade is in its second cooking stage, rinse out your canning jars, dry them, and place them, without lids, in a 200f 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.

step 19

As the time approaches for the marmalade to be done, boil some water in a tea pot. Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.

step 20

Once the jelly has reached 218-220f 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.

step 21

Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly.

step 22

Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.

step 23

Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it cools.

Meyer Lemon Marmalade Recipe

ingredients serve

Ingredients for Meyer Lemon Marmalade Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals