Remember that dreamy picture I posted of my lemon tree in bloom last March?
Well, baby got back and she's loaded with big, juicy Meyer Lemons! This past week I've made Vanilla Bean Marmalade, Lemon Ginger Marmalade, and last night, I mixed up a few quarts of preserved lemons, which should be ready before New Years!
I'm following my basic orange marmalade recipe, which can be mixed up fruit-wise to whatever crawls up your skirt and turns you on!
Kathy's Meyer Lemon Marmalade
(makes 7-8 half pints)
5 large Meyer lemons
8 cups water
8 cups sugar
*Note: For Meyer Lemon Marmalade, I used about 5 large lemons from my tree. For "regular" store-bought Meyer lemons, use approximately 7-8 lemons. Follow the same directions for processing as listed below.
Cut each orange and lemon in half lengthwise and remove the seeds. Cut the oranges and lemons into very thin slices. You could probably use a mandoline, but I’ve never had much success with mine using citrus. Place the citrus slices and any reserved juices into a large stockpot.
Add the water and bring to a boil, stirring often. Remove from heat and add the sugar; stir until the sugar is dissolved. Place a lid on your pot and let the orange mixture sit at room temperature for 24 hours.
After 24 hours, bring orange mixture back to a boil, then lower temperature to a steady simmer. Simmer orange mixture for 2 hours, stirring often. After 2 hours, bring heat back up to medium-high and boil for 30 minutes to gel stage (220 degrees). The orange mixture should have a dark golden orange color. Ladle hot orange mixture into prepared canning jars and process in a boiling water bath for 10 minutes.