and use that as part of your liquid you can get a very intense fruit flavor. Lastly, lots of slow cooking creates good fruit consistency and a lovely consistency of jelly. I then set about applying this ‘formula’ to all manner of citrus…and low and behold…it worked! So here you go, one of my personal favorites Honey Meyer LemonMarmalade…
Honey Meyer Lemon Marmalade
Aprox. 12 - 190 ML jars
3 ¾ LBS Meyer Lemons
¾ LB Honey
3 LB Sugar
Cut 2 ¼ LBS lemons in half crosswise, half lengthwise and then cut into thin slices to create little ½ rounds. Put the slices and their juice into a nonreactive pan, cover with 1 inch of water and bring to a boil over high heat. Once boiling remove from heat, cover with a lid and set aside.
Meanwhile, cut the remaining 1 ½ LBS of lemons into eighths. Put them in a nonreactive pan, cover with enough water so that the wedges float. Bring to a boil over high heat. Once boiling, reduce heat and simmer for 3 hours. Gently press down on the citrus every half hour or so to help release juices. When finished cooking remove from heat and strain juice through a strainer, being sure to press out every last drop of juice, then strain a second time through a fine sieve, cool.
Now, over high heat, reheat the lemon slices to a boil, reduce heat and simmer for 30 minutes until soft.
Place 3 spoons on a plate in the freezer for testing ‘set point’…To test set point: take a frozen spoon from the freezer, scoop a small amount of the boiling marmalade from the pan, place back in the freezer on the plate and wait about 3 minutes, then remove the spoon, push the marmalade with your finger, if it is a nice jellied consistency the marmalade is ready.
In a bowl, combine sugar, honey, cooked juice, fruit slices and their juice. Transfer to a large nonreactive pan and bring to a boil over high heat. Cook at a rolling boil for aprox. 50 minutes - to the set point. Turn off heat, skim off any foam, and let marmalade rest for 10 minutes. Fill your jars and process.
The honey flavor is subtle, but definitely there…and don’t limit this marmalade to toast or peanut butter…it is lovely with goat cheese and cracker paired with some nice crisp white wine. Enjoy!