Jams, Jellies, and Marmalades

Meyer Lemon Marmalade

Jams, Jellies, and Marmalades

Meyer Lemon Marmalade

Preserving Method: Water-Bath-Canning

Makes about 5 half-pint jars

Sunshine in a jar! Meyer lemons have a brief season and are worth finding just to make this marmalade. This recipe is a two-day process as it requires an overnight resting of fruit and juice.

Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016)

Makes:

5 Half Pint Jars (8oz)

Prep:

3 hours

Processing Time:

10 minutes


INGREDIENTS

2 lb. Meyer lemons, divided

2 regular lemons

6 cups water, divided

5 cups sugar

1⁄4 cup bottled lemon juice


DIRECTIONS

FIRST, LET'S PREP!

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Cut 1 lb. Meyer lemons and regular lemons lengthwise into quarters, and place in a 6-qt. stainless steel or enameled Dutch oven. Add 3 cups water. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 30 minutes or until lemons are very soft and liquid is syrupy, pressing lemons to release juice. Remove from heat, cover, and let stand at room temperature overnight.

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While quartered lemons are simmering, quarter remaining Meyer lemons lengthwise; remove seeds, and cut crosswise into very thin slices. Place in a 6-qt. stainless steel or enameled Dutch oven. Add remaining water (just enough to cover lemon slices). Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Remove from heat; cover and let stand at room temperature overnight.

NEXT, TIME TO COOK!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

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Pour lemon quarters mixture through a fine-mesh strainer into Dutch oven containing lemon slices, pressing with back of a wooden spoon to extract as much juice as possible. Discard solids. Add sugar and lemon juice to lemon slices. Bring to a rolling boil over high heat; reduce heat to medium, and cook, uncovered, stirring often, 45 minutes or to gelling point.

NEXT, LET'S CAN IT!

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Ladle hot marmalade into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

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Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

HAPPY CANNING!