Marmalade, typically made with oranges, gets an extra zing when made with Meyer lemons. This recipe makes a wonderful sweet and tart accompaniment for toast or croissants, and it can also be used as a glaze for broiled meats or seafood. With your custom-designed labels on the jars, lemon marmalade becomes a great gift for just about anyone.
This recipe makes a marmalade that is the perfect consistency – not too thick, not too thin. Meyer lemons have a sweet, fragrant taste and a thin skin with very little white. Of all lemons, they make the best marmalade!
• 4-1/2 pounds of Meyer lemons, unblemished, organically grown
• 12 cups sugar
• 1 box MCP pectin
• jam jars and lids
• 8 quart cook pot
• long-handled wooden spoon
• rubber gloves
In a pan, cover the screw caps with water and simmer for 10 minutes. Wash jars and keep them immersed in simmering water for at least ten minutes until ready to fill. Measure sugar into a bowl, set aside.
Wash the lemons, then carefully slice into thin rounds (peel and all), and discard seeds. Put the lemon slices, and any juice and pulp, into a large cook pot. Sprinkle the MCP pectin powder over the lemon slices, and stir constantly until mixture comes to a full rolling boil (a boil that cannot be stirred down). Be sure you have a large pot, as the mixture will boil up very high. Add sugar, and stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes. Take off the heat and immediately pour into the hot jars, fill to within 3/8” of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse off any marmalade residue with cool water.