Author Notes: Making jam is a form of meditation for me. It has always made me feel truly happy, and I love the limitations of the seasons in that I deal with whatever fruit is readily and freshly available. Soon I will focus on marmalades, and in particular, Meyer Lemon marmalade. It is probably the top preserve that I give as a gift, but I also find so many uses for it. This recipe is an adaptation of an extremely simple marmalade featured on Epicurious.com. I do not prepare it with the seeds, since my chief marmalade eater only likes bitter orange marmalade, so I add vanilla beans and fresh ginger to brighten up the flavor. This jam is terrific when thinned with liquor to make a glaze for tarts, is wonderful swirled in homemade vanilla ice cream, and is just plain delicious on toast. I call it my karma marmalade because it brings so many people happiness. "Spread" the love! - Bevi
Makes 4 to 6 half pints of marmalade
For Preparing the Lemons
- 4 cups water
- 1 1/2 pound Meyer lemons
- Halve the lemons crosswise. With a small paring knife, pick out all the seeds. Then, cut the lemons halves lengthwise. With an amazingly sharp knife, Thinly slice each quarter so that you have a cross-section of a crosswise slice. I generally am able to cut 5 or 6 slices per lemon quarter.
- Place the lemon slices in a copper jam pot, or a large Dutch oven that is equal in size. Allow the lemons and water to sit, covered, for 24 hours at room temperature.
For the Meyer Lemon Marmalade
- 4 cups granulated sugar
- seeds from 1 vanilla bean, scraped out
- 1 tablespoon fresh ginger grated with a microplane
- Bring the lemon slices and water to a boil, and then immediately turn the heat down to medium low. Simmer the mixture until it is reduced to about 4 cups, stirring often. This may take anywhere from 30 to 45 minutes.
- Add the sugar, stirring constantly, and bring to a rolling boil over moderate heat. Adjust the heat as needed so the mixture reduces, stirring all the time. (Do not leave the marmalade either unattended or unstirred!) After about 8 minutes, add the vanilla bean seeds and the fresh grated ginger. Continue to stir until the marmalade is ready. This may take anywhere from 10 to 13 minutes total cooking time. Also, the color of the marmalade will deepen as it cooks.
- Ladle the marmalade into sterilized half pint jars. Process in a boiling water bath for 10 minutes, and wait for the PING sound when you remove the jars from the water bath. Any jars that do not PING should go into the refrigerator for immediate use. Allow the marmalade to sit undisturbed for a day. Enjoy!
- This recipe was entered in the contest for Your Best Spicy Recipe