I remember the first time I saw Meyer Lemons, I had no idea what they were or how they differed from regular lemons...and then I tried one and now I patiently wait for this time of year when Meyer Lemons begin to appear in stores around Toronto. Their availability here is limited, so I am filled with envy when I hear people in California talking about the abundance of meyer lemons and how they don't know what to do with the meyer lemons that are practically dripping off their trees.
Meyer Lemons are a cross between a regular lemon and a mandarin or regular orange. Their flavour is sweeter and less acidic than a regular lemon and they are great for baking. So if you are dying to make some marmalade and like me, you have yet to see Seville oranges in the grocery stores, consider making meyer lemon marmalade. It is great on toast, or even in small pie crusts with a little whipped cream ;)
Meyer Lemon Marmalade
25 Meyer Lemons
1 - 1/4 cup zested Meyer lemon peel
2 cups of water
1/2 cup strained Meyer lemon juice
1/8 tsp baking soda
5 cups sugar
1- 3oz package of liquid pectin
1/4 tsp unsalted butter (optional)
Begin by zesting enough lemons so that you have 1 cup of zest and then supreme and then chop the lemon so that you have roughly 2.5 - 3 cups of lemon segments (including the juice from the lemons).
Combine the peel and 1 cup of water and let it soak for 10-15 minutes. Drain the peel and discard the water. You will then combine the peel with the lemon juice, 1 cup of water and the baking soda in a 6 quart pan. Over medium heat, bring the combination to a full boil then reduce the heat to a simmer, cover and continue to simmer for 10 minutes, stirring occasionally. Stir in the supremed lemons and cover once again and simmer for another 10 minutes.
While the liquid is simmering, place the 5 cups of sugar in an oven proof container at 250F for 10 minutes. Stir the warm sugar and butter into the 6 quart pan and stir until the sugar completely dissolves.
Turn the heat up to medium-high and stirring constantly, bring it to a rolling boil. Stir in the 3 oz of pectin and return the mix to a full rolling boil and let it boil for a full minute. Remove the pan from the stove and ladle off any foam.
Allow the marmalade to cool for 5 minutes, stirring occasionally. Then ladle into hot jars allowing 1/4" head space. Wipe the rim of the jar with a damp cloth and apply lids. Process 250ml jars in a hot water bath for 10 minutes.
Remove and allow to cool on your counter overnight before moving.