oh lemon tree…
FYI: Before I get to today’s recipe, a quick update regarding “Wednesday’s Child.” I received an email from AASK saying that the segment may be pushed back to tomorrow due to the Republican presidential contenders debate happening here in Arizona tonight. Now back to my regularly scheduled program…
Last year at this time I was juicing more citrus from my seven trees than I could handle. I only had a tiny little juicer but was lucky enough to borrow my neighbor, Jeanie’s, ACME Juicerator. Yay, I received my own Juicerator as a Christmas gift this year! CLICK HERE to reminisce with me. I am reminiscing back to when my lemon tree produced crates of lemons. This year… not even one lemon from that very same tree! My Meyer lemon tree, on the other hand, produced a bumper crop this year.
Meyer Lemon Marmalade
4 cups sugar
6 Meyer lemons, well washed and dried
2 1/2 cups water
1/2 teaspoon baking soda
1/2 teaspoon unsalted butter
1.75-ounce package “no sugar needed” powdered fruit pectin, such as Sure Jell
Using a sharp paring knife or a vegetable peeler, remove the zest from the lemons in strips, taking care to leave the white pith behind. (Below is a strip of peel on the left as it should look and on the right, with the pith… make sure to scrape off any pith on the back side of the strips.)
Stack 5 or 6 strips at a time and cut all strips lengthwise into very thin slices.
Transfer the thin slices to a large heavy-bottomed saucepan and add the water and baking soda. Bring to a boil, then reduce the heat and simmer until the peels have softened, about 5 minutes.
Meanwhile, using a sharp knife, cut off any remaining peel and the pith from the lemons.
Working over a bowl to catch the juices, cut the lemons into segments. Allowing the segments to drop into the bowl and then squeeze the remaining membrane over the bowl to release as much juice as possible.
Measure the lemon segments and juices, removing any and all seeds, there should be just over 1 cup. Add the segments and juices to the pot. Add butter. Sprinkle pectin over the mixture and bring it to a boil, stirring constantly.
Add sugar all at once. Return to full boil, stir constantly. Boil hard for one minute. Skim any foam from the surface of the marmalade. Pour the marmalade into a large 4-cup or larger glass measuring cup (or something else with a pour spout.) Then pour the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.
Wrap rubber bands around the ends of tongs to assist with the lifting of the jars out of the boiling water bath.
Marmalade may be stored at room temperature or refrigerated. Let cool to room temperature before refrigerating.
Makes about 6 cups