I have a friend who doesn’t think much of Meyer lemons. He doesn’t understand what all the fuss is about. For this I’m going to forgive him. It doesn’t matter that he has a James Beard Award, we all have out blindspots. I personally don’t understand how anyone could ever like liver, and I don’t understand how anyone could not appreciate the sweet-tart flavor with mysterious, floral subnotes of a Meyer lemon.
The first item I canned as an adult was a Meyer lemon vanilla bean marmalade. The vanilla rounds out the citrus, which can be a sharp flavor, and the whole combination is dreamy. My favorite use of this marmalade—apart from eating it out of the jar with a spoon—is to mix it with plain yogurt where the strips of lemon peel add a pop of flavor and the yogurt works as a foil to show off the vanilla. It’s one of the best breakfasts or snacks I know.
When I originally posted about the marmalade, I linked to the blog where I had found the recipe (an adaptation of a Bon Appetite recipe, but better than the original I think). I like to give credit to whomever did the work, and to send them some new readers if I can.
The recipe had been developed by Darla Antoine, and we became friends through our sites. She later took down her blog, Messy Cucina, so the original recipe was no longer available. I occasionally get requests for it, and since Darla gave the recipe to me, I’m going to share it here. Such a good recipe needs to be shared, that’s what good recipes are for.
This year I’m participating in Can Jam—a year-long challenge to preserve something each month of the year. Hundreds of people are pulling out their canning jars, bloggers and nonbloggers alike. Check out thelist of participants.
Each month the theme is set—a certain type of produce, and participants find their own recipes. For the month of January the theme was citrus. Meyer lemons are citrus.
I’ll come clean with you and say that I didn’t make this marmalade this month (I also didn’t make the deadline to have your post done by the third week in the month). I’m in Seattle at the moment, where no citrus grows. I could have bought some—but I am going back to California in a few weeks, in time for the tail end of citrus season. It just didn’t make sense.
So these photos are from last year, the recipe is older still. I did do some canning this month—a batch of jelly made from young ginger that I’ll tell you about some other day. On this, the tail end of January (it’s late the 31st as I write this), the theme is citrus. Here is my contribution: Meyer lemon marmalade (with a touch of orange).
If you’re looking for inspiration on the canning front, look at all the citrus recipes from other participants. It’s amazing.
Next month—this month, I suppose I should say—the theme is carrots. Stay tuned!
MEYER LEMON VANILLA BEAN MARMALADE
Courtesy of Darla Antoine, adapted from Bon Appetite.
I usually do not use commercial pectin in my jams, preferring to rely on natural pectin from the fruit instead. This recipe I’ve made with the pectin and without, and I think it’s better with. If you make it without you need to let the fruit simmer such a long time to get it to the point that it jells, you destroy the wonderful fresh flavor of the lemons. The flavors deepen and get more like grapefruit. Not bad, but not as good as if they were cooked for a shorter time period.
Flesh from 2 oranges
1 1/4 pounds whole Meyer lemons
5 cups water
1 box fruit pectin
4 1/2 cups sugar
1 vanilla bean, split lengthwise
Will need: 6 to 8 one-cup canning jars with lids and bands.
Bring boiling-water canner or large pot, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Immerse the jars in hot water to sterilize, then drain on a clean paper towel. Alternately, run the jars through a dishwasher to sterilize.
On a large plate or cutting board to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds.
Cut the rinds off the oranges (see photo above) and cut in quarters, top to bottom. Slice into large slices, about 1/3 inch.
In a large non-reactive pot (such as stainless steel), add lemon rind and orange flesh and 5 cups water. Bring to a boil. Reduce heat to medium and simmer 10 minutes, adding a little water if necessary to keep from scorching.
Scrape in seeds from vanilla bean. Cut the remaining bean into one inch pieces and add to pot.
Add pectin and bring to full rolling boil, stirring constantly on high heat. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on, only finger tight. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and you’ll need to keep them in the fridge).
Maybe I’ll have to give some to my friend who doesn’t get the whole Meyer lemon thing—show him what all the fuss is about.
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I'm so glad you loved this recipe so much and thanks for sharing it with everyone!
Talk to you soon!
My mouth watered as I read this. Truth is, I practically drooled. I have never been one for marmalade or preserves until I used apricot preserves in rugelach. I'm saving this recipe. It looks like something I can/might make now that I like marmalade.
Your site is a daily staple. Congrats on the book! You're amazing.
Love the sound of of this. We can't get Meyer lemons in the UK, do you think it would work on some level with "ordinary" lemons (when is a lemon ever ordinary??)
Also very much looking forward to reading how to make ginger jelly, sounds fabulous
Joanna
I am a huge fan of Meyer Lemons having grown up in California where they are in lots of backyards! They are very expensive alas here in New England, but if I can find enough to make your recipe I will. Thanks. chrisq
First of all, my copy of your book will be here Friday. I am very excited. There is a chance I will be snowed in on Saturday, so after doing a few necessary chores, I will settle in with a pot of tea and TB&TV; and read to my heart's content.
I love citrus. Clotilde has a lovely recipe on Chocolate & Zucchini for a little flat orange cake, which I make all the time. She calls it Le Gateau Piege, and it is definitely worth checking out. It is lovely on its own, or topped with some cream loosely whipped with a little Mathilde Orange X.O Liqueur, or some macerated strawberries and/or raspberries with a little garnish of whipped cream. I have often wondered if it could made with lemons or tangerines, and this post makes me think I should try it with a Meyer lemon.
This marmalade looks truly lovely. Since this is the year I have started to make bread, perhaps I will learn to can too. Last summer I "did" two bushels of tomatoes; maybe next year I will have little jewel-like jars on my shelves instead of little flat plastic bags in the freezer.
I am doing this this weekend I think. Will have to tell Elise I am raiding her lemon tree.
Thanks for posting this recipe. I just made marmalade last week and it tasted too grapefruit-y. Now I know why. I still like it because I like grapefruits but it wasn't what I was going for. Can't wait to try again. I LOVE meyer lemon marmalade.
This looks delicious! I have a fridge full of lemons and kumquats, I might try something similar. I was thinking it might be good to boil up the oranges ahead to develop the pectin, then add the meyer lemons later so that they stay more intact?
This sounds divine. A couple years ago my mom and I went on a canning spree and I haven't canned since. But this makes me want to jump back in.
I may be posting this twice…
A few years ago my mom and I went on a canning spree and I haven't canned since.
But this makes me want to jump back in. I think it would also make a lovely gift!
I have never had a Meyer lemon. As far as I know, they aren't availiable in the UK. I like lemonyness generally though!
I am going to do dill pickles onions this week.
For carrot month, have you considered carrot marmalade?
yummy this looks,..;-)
You should definitely give him some of that delicious looking marmalade. No wait. Maybe you should just keep it all for yourself!
Just made your recipe and can't wait to try it tomorrow after it sets! I used blood oranges instead of regular oranges and the color is divine, like a sunset with the yellow from the lemons! Wish I could share my lemons with you all, my friend just brought me 4 huge bags of beautiful Meyer lemons from his tree! Any other great lemon recipes?
AlysonJ–you lucky thing! I'm jealous:-)
Here are some links to more recipes.
How long did it take to set up for you? I tried this last night but mine remained quite fluid. I'm thinking of pouring it back in the pot and boiling longer. Suggestions?
Tabitha–you need to test it at room temp. Put a spoonful on a saucer and put it in the fridge or freezer to cool it down and get a true read on the texture.
If it remains runny, continue to cook it down until it reduces. It may take some time, depending on quantity and whether or not you used pectin. I would definitely recommend the pectin.
I made this last night and followed the recipe exactly including the pectin. Unfortunately mine also remained liquid. I’ve had Jellies remain liquid until setting when cooled so I went ahead and canned it. It tastes and smells heavenly but I’m not sure what I’ll do with 8 jars of lemon syrup!
I’m so sorry to hear this. The recipe has worked for me for years, but I’m going to take it down until I can test it again (citrus season is just starting). I’ll check and see if there is anything wrong. If you added the pectin and the right amount of sugar, it really should have jelled (when cool, not when hot or warm).
As for lemon syrup, I would mix that into yogurt, drizzle it on pancakes, waffles, French toast. It would make a great soaking syrup for pound cake. And if you strain it, you could try mixing it into fizzy water for a soda (or in a cocktail). Also, could be used to sweeten tea, or in a hot toddy. I wish I had some, actually.
The other thing you could do, though this might be a pain, is to open the jars and continue to simmer it down. It will eventually concentrate and jell over time and on low heat. Make sure to test the consistency of the jam cool (put a bit on a saucer and stick it in the freezer or fridge to make sure).
I had yesterday free and decided I’d try this recipe. I was puzzled because it was still totally liquid when I canned it, unlike every other preserve or jam I’ve made, and was worried that it wouldn’t set – but this morning when I checked the jars, it’s perfectly set! I had a bit that I’d tossed in a cup in the fridge and tried it on toast this morning. It’s brilliant. It tastes like sunshine, which is exactly what I need to get me through this long, cold Canadian winter!