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Meyer Marmalade

Saturday, February 20, 2010


3 lbs Meyer Lemons

1 cup turbinado sugar


Clean lemons.

Cut in half squeezing juice out in container.

Slice the shells into paper thin slices. Thinner the slice, creamier the marmalade.

Put slices in pot and cover with cold water.

Bring to boil and cook until slices are tender – about 10 min.

Drain water and rinse peel. Clean out the pot as well.

Return with 1 cup of water and bring to boil.

Stir in 3/4 cup sugar. Reduce heat to simmer. Cook until thick and creamy. About 1 hour.

Taste. Add rest of sugar and 1/3 cup of lemon juice. Freeze remaining juice for other recipes.

At this point you can can it hot, or cool it and cryovac and freeze it. Once opened, refrigerate.

You can adjust the lemon/sugar ratio as needed for your taste.

from Olivia Barker

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