How To Make Meyer Lemon Marmalade
Turn that summer citrus harvest into this tangy and sweet lemon marmalade. You only two ingredients to make this versatile spread.
- 12mediumorganic Meyer lemons
Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels.
In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat for about 30 minutes, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets.
Spoon the marmalade into 5 hot half-pint canning jars, leaving ¼ inch of space at the top, and close with the lids and rings.
To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving
- Calories: 504.77kcal
- Fat: 0.42g
- Saturated Fat: 0.05g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.12g
- Carbohydrates: 132.95g
- Fiber: 3.90g
- Sugar: 123.24g
- Protein: 1.53g
- Sodium: 3.98mg
- Calcium: 37.39mg
- Potassium: 194.50mg
- Iron: 0.90mg
- Vitamin A: 1.39µg
- Vitamin C: 73.78mg
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