Ina Garten Meyer Lemon Marmalade Recipe
Are you looking for a sweet and tangy spread? The Ina Garten Meyer Lemon Marmalade Recipe is a bright choice.
Ingredients
- 1 pound of fresh Meyer lemons firm.
- 4 cups of filtered cold water.
- 4 cups of granulated white sugar.
- 1/2 teaspoon of pure vanilla extract optional.
- 1 pinch of kosher salt for balance.
Instructions
Prep the Lemons
- Wash the Meyer lemons very well in water. Cut off the stems and the blossom ends. Slice the lemons in half lengthwise first.
Slice Very Thin
- Slice the lemons into very thin half-moons. Remove all the seeds as you go along. The thinner the slice, the better the texture.
Soak the Fruit
- Put the lemon slices into your large pot. Add the four cups of cold water. Let them sit for 24 hours at room temperature.
Boil the Mixture
- Place the pot on the stove next day. Bring the water and lemons to a boil. Turn down the heat and simmer for 45 minutes.
Add the Sugar
- Stir in the sugar and the salt slowly. Cook over medium heat until the sugar melts. The liquid will look very clear and shiny.
Reach the Set Point
- Clip the candy thermometer to the pot side. Boil the mixture until it reaches 220 degrees. This is the "gel point" for the jam.
Test the Jam
- Put a spoonful on the cold freezer plate. Let it sit for one minute in place. If it wrinkles when pushed, it is done.
Fill the Jars
- Turn off the heat and stir in vanilla. Pour the hot jam into the clean jars. Leave a little space at the top of each.
Notes
- Thin slices: Use a mandoline for perfectly even lemon slices.
- Seed removal: Seeds make the marmalade taste very bitter.
- Check the temp: 220 degrees is the magic number for jam.
- Meyer lemons: These are sweeter than regular yellow lemons.
- Cold plate test: Always test the set before you stop cooking.
- Pot size: Use a deep pot to prevent messy splatters.
- Clean jars: Make sure your jars are very hot and dry.
- Be patient: Letting the lemons soak makes the peel soft.