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Post by Granny Smith on Feb 13, 2012 15:34:02 GMT -5
This recipe makes a sweet/tart marmalade with a bit of bitterness, but not so much that it's unpleasant.
Because you use the entire lemon, this must be made with Meyer lemons, which are sweeter and have thinner peels than regular lemons. I will be working on a marmalade recipe for regular lemons next.
Meyer Lemon Marmalade
12-14 Meyer lemons 1 1/2 cups water 5 1/2 cups sugar 1 package of Sure-Jel or 1/3 cup (rounded) Dutch Jell
Cut ends off lemons, cut in half lengthwise, and slice thinly, removing seeds as you find them. Slice enough lemons to equal 4 cups.
Measure sugar and set aside.
Place lemons, water, and Sure-Jel (or Dutch Jell) in large pan. Bring to a boil over high heat. Boil one minute. Add sugar, all at once, then bring to a boil again. Boil 2 minutes. (I put that in bold type because it isn't standard)
Ladle mixture into hot jars, wipe rims, adjust lids and rings, and hot water bath 15 minutes.
Makes about 8 cups.
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Post by Valerie on Feb 13, 2012 20:31:11 GMT -5
That sounds so good! How big is a Meyer lemon? I've never seen one here, but I'd like to try this with limequats someday, if my tree isn't dead.
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Post by Granny Smith on Feb 13, 2012 20:49:30 GMT -5
The Meyer lemons I had were about the size of an egg (storebought large). I don't know if they were representative of all Meyer lemons, though, since I'd never seen them in person before.
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Post by Valerie on Feb 14, 2012 11:39:39 GMT -5
OK, that helps. They're fairly small, then. I didn't know if they were those huge ones the size of a navel orange. A man I used to work with at the restaurant had lemons like that. They had real thick skins, too. I think they might have been wild, rather than growing from a grafted rootstock. They sure made good pie, though! (Oh Lord, I had to use that p word!) It sounds like the Meyer lemon is not a whole lot larger than a limequat. They're about the size of a small egg (at least these ones are; they might be bigger in summer.)
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Post by Granny Smith on Feb 14, 2012 13:59:10 GMT -5
Meyer lemons have very thin skin. They say the skin is edible, which is why I used the entire thing in this (well, that and it was easier than juicing and scraping out the insides of the peels)
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Post by Sheila on Feb 14, 2012 15:37:18 GMT -5
Gayle this sounded so good so I went on a Meyer hunt got a 4# bag for 1.99 yeah i'll be doing this tomorrow.
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Post by Granny Smith on Feb 14, 2012 16:13:03 GMT -5
Let me know how you like it, Sheila. The flavor is pretty intense, but I liked it with toast.
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Post by Sheila on Feb 15, 2012 11:40:58 GMT -5
OK the recipe that I found says to boil the peels a few min's twice rinse after each boil which takes away allot of the bitterness.
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Post by Granny Smith on Feb 15, 2012 11:56:26 GMT -5
The first two recipes I made called for boiling and rinsing the peels. The problem I ran into with boiling and rinsing them was that it removed a lot of the flavor. Also, it didn't leave enough solids in the marmalade, since you have to scrape out the membranes, too.
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