I cant remember when my curiosity in jam making started, probably around the time I discovered my love of butter and sugar. Admittedly, a big part of my interest in jam was thanks to my obsession with mason jars. The first time I bought mason jars, I went a tad overboard and bought 24 with not an inkling on how to use them. So after a few dates with Google.com, I came across the world of canning.
I started off with strawberry jam, and a plum jam that turned out surprisingly delicious. But for whatever reason, marmalade intimidated me. So I put it off in the back of my mind and promised myself that I’ll take a crack at it when I’m ready.
Couple years went by, and I found myself living in California, where 80% of the countries’ produce is grown. Chirag and I went to the Farmers Market at the Ferry Building during Labor Day weekend, and the sheer number of people and variety of produce astonished me. Leafy greens which I had never heard of, ten different types of peaches, purple bell peppers, mini watermelons and tomatoes which tasted divine.
With my recyclable tote in hand, I was like a kid in a candy store; ready to buy the entire market. I bought quite a bit, mostly on a whim, simply because they were either colorful, or had never seen them before.
There I came across orange Meyer Lemons, and thought to myself, “This is the one thing I should absolutely preserve before I miss the season.”
Meyer Lemon Marmalade has a unique flavor; sweet and citrusy with a bitter punch at the end. Unlike other lemons, meyer lemons are tart with an unexpected sweet undertone. Fresh, plump lemons are cooked down and thinly sliced until thickened to the ideal consistency.
This marmalade pairs beautifully with crepes, toast and crumpets. Or perhaps baked into a scone!
Yields: 1 pint
1. Cut 6-8 lemons in half, and take out as many seeds as possible
2. Add them into a large pot, and pour enough water to cover them. You want all the lemons to soften equally.
3. Put on medium-high heat and let them simmer for about 45 minutes or until you can pierce the lemons easily with a fork.
4. Take out the lemons in a dish, so to save the liquid as it adds that extra zing to the final product. With a fork and knife, cut the lemons into thin slices or chunks, whatever your preference. If any seeds are left, be sure to discard them.
5. Measure the amount of stewed fruits you have in pints and add the same value, in pounds, of sugar. (1 pint of fruit = 1 pound of sugar)
6. Transfer the stewed fruits into a pot and pour in the measured sugar. Stir with a wooden spoon to combine it, and then turn up the heat until the mix comes to a rolling boil.
7. Once the mixture has reduced a little (about 8-10 minutes) and has thickened you can do the spoon test.
8. Once it’s done, fill your sterilized mason jars, leaving about an inch of space for air. Turn it upside down and let it completely cool. Refrigerate after opening.
Put 3 spoons in the freezer until they are cold. Take one spoon out, put some marmalade on it, and put it back in the freezer for a couple minutes. When you take it out, the back of the spoon shouldn’t be hot or cold. Turn the spoon vertically, if the marmalade stays on the spoon and doesn’t spill over, you know its done. If it spills, keep it on the heat for a while longer. Make sure you mix every now and then.
Hope you enjoy it! Write below if you have any questions or comments :)