Tag Archives: Marmalade

Meyer Lemon and Vanilla Bean Marmalade

22 Apr
I sat at my dining table for at least an hour chopping up meyer lemons into itty bitty triangles. I am the lemon queen.
This is the first time I have tried marmalade, and I didn’t want to buy some from the store, do you know how much sugar they put into it? Holy S! Its ridiculous! Its going to taste bitter no matter what because of the rind, I made my jams with honey only up to yesterday. I had to use some sugar for the marmalades, I used less than recommended, I think they came out just fine.

Marmalades take forever, and I probably won’t make them again. I don’t like the bitterness.
I found several recipes online and they were all confusing and not what I wanted. So here is a recipe with lower sugar than most.

10 Meyer Lemons
2 cups sugar
1 Vanilla Bean
5 Cups water
1 Cheesecloth*

Prepare your canning jars, sterilize them and have them waiting with your equipment. Put a small plate into the freezer.

Chop off the ends of the lemon, set aside. Cut up lemons into little triangle, save all membranes and seeds, set aside with the lemon ends.
Wrap the lemon ends and all those bits and pieces into the cheesecloth so you can “steep” it into the mixture. Secure it with bakers twine.

Add lemons, 5 cups of water and the lemon bag and bring to a boil, then simmer on medium heat for about 20-30 minutes. This should release the natural pectin in the rinds and seeds.

Taste a lemon to see if the rind is soft. If its to your liking, remove the seed bag and set into a bowl to cool. I turned off the heat while the bag cooled and worked on my jars and such. Once the bag is cool enough, ring it out to squeeze the last bit of pectin out, it should be cloudy, almost cream like consistency. Add that to the lemon mixture.

Cut your vanilla bean lengthwise and scrape all the beans out with the tip of your knife. Add to the mixture. Cut the remaining bean into small strips and add into the pot as well.
Add your sugar, bring mixture to a boil for 30 minutes or until it has jelled to your liking, use the plate in the freezer and drop a bit on it to see if it starts to hold it shape. If it is runny, you can continue to cook it. I am not a stickler on this, I ended up cooking mine for about 45 minutes then canned it.

Pour mixture into jars when ready and seal them in a hot water bath for 10 minutes (depending on where you live)

*Side note: If you have a juicer you can skip the cheesecloth bit.  Take all the seeds and membranes and juice them.  You will get a thick pudding like liquid, this is the pectin left in the rind.  This yields almost 1/3 a cup.  The best part is that you don’t have to use a cheesecloth, which is annoying.
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