Meyer Lemon Marmalade AKA sunshine²

The Meyer lemon curd from my last post is sadly, nothing but a distant memory now. I only have the photo below to remind me of just how much an inanimate object could (and did) brighten up my day. I have been madly debating whether or not I really should make more….or if I should attempt to make some other “out-of-this-world” yumminess with the remainder of my Meyer lemons (I have 8 more pounds).

 

Sunshine in a jar

 

Ingredients:
8 Meyer Lemons (approximately 2.5 – 3 pounds)
8 cups water
8 cups sugar
cheesecloth
candy thermometer

Instructions:
1. Cut off the nubs off the lemons and halve the lemons lengthwise.
2. Cut out the white “core” and remove all seeds.
3. Place all the nubs, “cores” and seeds in cheesecloth bag.
4. Cut lemon halves in half lengthwise again, then thinly slice crosswise (paper-thin if you can).

Since Meyer lemons are very juicy, I used a cutting board with a cookie sheet placed underneath it to catch all of the juices while I was slicing. The cookie sheet also worked nicely as a plate for my lemons. You know that this just means less dishes. (And excuse the crappy photo).

5. Place lemon slices, cheesecloth bag and water in a large non-reactive pot.
6. Cover the pot and let the mixture stand at room temperature for a minimum of 25 hours.

Meyer Lemons settling in for the night...

7. Remove the cheesecloth bag and bring mixture to boil over medium heat.
8. Reduce heat and simmer uncovered for about 45 minutes.
9. Add the sugar then bring to boil, stirring occasionally and skimming any foam that forms.

Simmering away 🙂

10. When mixture reaches 212°F, remove from heat and ladle into jars to within 1/4 inch from jar top.
11. Process the jars in water bath.
12. Cool jars in draft-free area for 24 hours, while waiting impatiently to try (on bread…or straight from the jar on a spoon).