Meyer Marmalade Recipe Easy

Easy, Beautiful Meyer Lemon Marmalade Recipe

WEBJan 23, 2020 · Place all of the seeds you’ve collected in the center of the cheesecloth and tie it into a little package with the string. Cut off any …

1. Since you are going to be cooking the whole fruit, wash the lemons well, scrubbing off any dirt or grime that's collected in the little pores.
2. Cut each lemon in half, and pick out as many seeds as you can, setting them aside. Then cut each half in half and thinly slice.
3. Place all of the seeds you've collected in the center of the cheesecloth and tie it into a little package with the string. Cut off any excess cloth or string, and rub off any loose bits of cheesecloth.
4. Put the lemons, water, and seed package into a large non-reactive pot, cover, and let sit for 24 hours. This will allow the lemons to macerate a bit and the pectin to release.

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Meyer Lemon Marmalade Coley Cooks

WEBJan 26, 2016 · Reduce the heat to a simmer and cook for about 20 minutes, until the lemons break down and the liquid reduces quite a bit. It should …

1. Wash the Meyer lemons well. then slice each one in half lengthwise. Use your knife to remove the inner white pith that runs down the center, the use your fingers to scoop out any seeds. Reserve the seeds, then cut each half in half again lengthwise. Use a very sharp knife to cut each lemon quarter into very thin slices – make them as thin as you possibly can.
2. Add the lemons to a medium saucepan along with the sugar, water and salt. Take the reserved lemon seeds and lightly crushed green cardamom pods, place them in a small piece of cheesecloth, and tie it with a piece of kitchen twine. Add it to the pot, and bring it up to a boil. The lemon seeds are high in pectin, which will help to set the marmalade. Reduce the heat to a simmer and cook for about 20 minutes, until the lemons break down and the liquid reduces quite a bit. It should be thick and syrupy. Allow the mixture to cool.
3. Remove the lemon seeds and cardamom pods, then transfer the marmalade to a jar (or jars). Cover and keep refrigerated for up to 1 month.

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