Author Notes
I adapted this recipe from my well-thumbed copy of The New Basics. Using Meyer lemons adds a higher proportion of juice to the jam, so be prepared to cook it as noted. I increased the sugar to get the degree of tartness I was looking for in a marmalade. I borrowed Anna Pump's suggestion (via Ina Garten) to reheat the jam the next morning to thicken it properly. Tasty enough on toast with cream cheese, this marmalade might make a nice addition to a layer cake or swirled into muffins. —Lizthechef
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Ingredients
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16
Meyer lemons
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4 cups
organic cane sugar
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1/2 cup
chopped crystallized ginger
Directions
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Zest the lemons with small-holed zester. You will have little ribbons of pure zest. Squeeze and strain the juice. (Sixteen lemons yielded 2 cups of juice.)
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Combine the zest, sugar, juice and ginger in a heavy-bottomed pot. Bring to boil, lower heat and cook for one hour, stirring frequently.
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Remove from the heat, store in a non-reactive container and allow mixture to rest overnight on the counter.
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In the morning, reheat jam in heavy pot to 220 degrees on a candy thermometer.
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Fill sterile jars and store.
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