Meyer Lemon Spice Marmalade
Marmalade isn’t just for mornings – and this delicious recipe will be your proof. Made with fragrant, luscious Meyer lemons, and spiced with ginger and cinnamon, it’s the perfect complement to toast, to be sure, but you will also love it as a glaze for chicken or pork, a topping for ice cream or pound cake, or other uses you can dream up.
- 4 cups Meyer lemons chopped (6-8 Meyer lemons)
- 4 cups sugar
- 2 inches fresh ginger peeled & sliced thinly
- 2 cinnamon sticks
- Prepare two 8-ounce glass jars by boiling the jars and lids in clean water for 10 minutes. Allow them to dry on paper towels.
Prep #2 - Several Hours Ahead:
- Wash the Meyer lemons before you begin.
- Cut the ends off of each of the lemons, and stand them on one of the (now) flat sides inside a bowl to catch any juices. Cut them in half lengthwise, then in several sections lengthwise.
- As you pull the segments apart, remove the large segment of membrane, and any other membranes you can pull out easily. You don't need to get them all. Set the membranes aside, along with any seeds you remove, in a separate bowl.
- Now, cut the lemon segments crosswise into small chunks of flesh and peel.
- Take the membranes and seeds and place them into a square of cheesecloth or muslin. Tie the ends together to make a bag - this is where the pectin that thickens the marmalade will come from.
- Add the chunks of lemon and water to a large pot along with your pectin bag.
- Cover the pot and let it sit at room temperature for four to six hours.
- When you are ready, place the pot on the stove at a medium setting. Once it boils, reduce the heat, and simmer for about 45 minutes, or until the volume has been reduced to about half.
- Add the sugar, stirring as you do.
- Once all the sugar has dissolved, add the ginger and cinnamon sticks.
- Continue to simmer for about 25 to 30 minutes, until the marmalade has set.
- Strain out the ginger, cinnamon sticks, and remove the pectin bag.
- Allow the marmalade to cool slightly, then transfer to the two prepared mason jars.
- Store in the refrigerator to use immediately, or in the freezer to use within three months.
NOTE: You will need cheesecloth or muslin to make a small bag for the pectin (gleaned from the membranes and seeds). You will also need 2 8-ounce mason jars.
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