Meyer Lemon Marmalade

One of the best investments we've made is our Breville electric citrus juicer. You get absolutely every last drop of juice out of your citrus and it reams the peels so nicely that you don't have to scrape pulp out for marmalade making or candied peels. It's THE best margarita-helper out there and get's a workout in the summertime! After you scrape the pulp out of the skins you'll slice them into 1/8 inch strips. It's a little tedious so take a zen approach and be in the moment. Take in the intoxicating aroma of this beautiful citrus and the bright, sunny yellow it offers. Before you know it, you'll be done and ready to move on to the next step!

Meyer Lemon Marmalade

This recipe is straight from Food and Wine Magazine who attributes the original recipe to Emily Kaiser. There are many different recipes for Meyer lemon marmalade out there, but with 2 ingredients and a few very doable steps, this is by far my favorite. Do note that the recipe says it makes 6 half pint jars but it actually yielded exactly half that amount. I like 4oz. jars for jams, jellies and marmalades, so that was a nice batch size for me.

12 organic Meyer Lemons (3 pounds)
3 cups sugar

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 1/8 inch thick.

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, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.

Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 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. Keeps up to a year in a cool, dark place. Refrigerate after opening.