Making Meyer Lemon Marmalade

As I'd mentioned earlier, I harvested 3 Meyer lemons from my potted tree this past Friday. I did so in part because they had shed their last bit of green a few days ago and felt soft to the touch. Their shade of color was not quite the deep golden yellow hue that I'd associated with Meyers I've seen in photos. I guess I could have let them ripen for another week or two to see if they would reach that shade of perfection but alas, after 10 months on the tree, I couldn't resist any longer and had to taste them finally.

This is my first citrus tree and I have to admit, it feels really good to be able to grow something that is normally shipped in from 3000 miles away. I also like the fact that I've grown a variety that cannot be found in most supermarkets in our part of the country as Meyer lemons do not ship well. I guess you could say that for me, this is a small lesson in sustainability. And by preserving these Meyer lemons, I can hopefully savor their goodness all year long.

These lemons were pretty hefty. The marmalade recipe I was using called for 6 Meyer lemons or an equivalent of 1.5 lbs. I had 3 and collectively they weighed 1.7 lbs. I began to wonder whether or not the plant nursery had given me the right variety of tree. Their color and size deviated from what I'd been expecting. However, like Meyers, they did lack the "nipple" found on conventional Eureka lemons you find at the supermarket. My concerns were put aside when I finally sliced one open and took a big whiff. I wish I could adequately explain to you the deeply wonderful scent associated with this lemon, a citrus fragrance unlike any other I'd come across before - maybe best described as sharply mandarin with hints of lemon and lime. These were definitely Meyers. I hadn't been this excited in the kitchen in a long time.

To make this marmalade, I began by halving the lemons to remove the seeds, which were deposited into a small bowl lined with cheesecloth. I quartered the halves and cut the sections into thin slices, which were then placed into a large non-reactive stockpot filled with 4 cups of water. Also, I tied the cheesecloth into a little pouch of seeds and placed it into the pot as well. I left this mixture to stand covered at room temperature for 24 hours.

Before doing so, however, I did manage to taste a couple of lemon slices. The juice was sour, but not nearly as sour as conventional lemons. What I found most surprising was that the outer white membrane was not bitter at all, again unlike conventional lemons. I could see how Meyers would be an excellent ingredient in many recipes. If you've ever made chicken picatta, you'd know that if you left the lemon slices to cook in the sauce for too long, you might end up with a dish that tastes incredibly bitter. Meyers, I'm sure, would make for a interesting substitute in these types of recipes.

Twenty-four hours later, I brought the lemon slices to a boil and simmered the pot for approximately 45 minutes until the mixture was reduced to about 4 cups. I then added 4 cups of sugar and brought the mixture back up to a boil. Maintaining the heat at a moderate temperature, I skimmed any white foam that surfaced and stirred the pot occasionally. When the mixture registered 212-214 degrees F on my candy thermometer, I tested a bit of it on a cold plate to make sure it jelled (which it did). I then ladled the hot marmalade into sterilized half pint jars and processed them for 10 minutes. (If you'd like more information on water-bath canning, click here.)

I ended up with 5 jars of marmalade, which I left to cool at room temperature overnight. Since the stockpot I used to process the jars could only fit 4, the 5th jar went straight into the refrigerator after it cooled. Also, I noticed that according to the recipe I used, I was supposed to end up with 6 jars of marmalade. I guess I'd reduced the lemon/water mixture for too long.

So how did the marmalade taste - really really good. It doesn't have any of the bitterness that the English love in their Seville orange marmalade, but the Meyer lemon flavor definitely makes this marmalade extra special. I'm planning on making another batch to hand out as Christmas gifts. I guess I'll label it, "Thomas' New England Homegrown Meyer Lemon Marmalade." :)

As far as first canning experiences go, I found the process to be relatively straight forward and quite fun. Since my canning kit had not arrived yet, I used a stockpot lined with a towel. I'm happy to say that all of my jars sealed properly. Hopefully, this will be the start of a very long canning career!