Lemon Marmalade

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Issue 48

The Refresh Issue

Make Gym Equipment
Preserve Summer Fruits
Tailor Thrift Store Finds

Lemon Marmalade

Sweet lemon marmalade makes a unique gift for the holidays.

by Leslie Jonath

Photos by Jason Madara

In the mild Mediterranean climes of northern California, fragrant Meyer lemons hit their seasonal peak in the Indian summer months of fall and can be found in specialty-store produce sections even in December and January. Thought to be a cross between a lemon and either an orange or a mandarin, the fruits are sweeter and rounder than regular lemons and have thin, smooth rinds that turn a tawny yellow when fully ripe. Food artisan June Taylor (www.junetaylorjams.com) specializes in homemade conserves; her intensely flavored, perfumed marmalade is neither too sugary nor too tart, and it includes the fruits’ tender peel.

Makes approximately 8 jars (11 oz. each)

Cut off the top and bottom of each lemon, leaving the white pith intact.
Slice each lemon in half vertically, and use a sharp paring knife to pull away the exposed membrane.
Starting with the blade on the fruit side, cut each lemon half into wedges, using the sectional membranes as guides and removing each membrane as you go. Leave the peel attached. You should end up with a pile of membrane-free lemon wedges. Remove the seeds and place with the membranes into a jelly bag. (You can also make your own jelly bag using cheesecloth.) The membranes are crucial to making the pectin.
Cut the lemon wedges into bite-sized pieces and combine with the water in a large pot. Drop in the jelly bag full of membranes and seeds and bring the mixture to a boil.
Boil for 20 to 30 minutes, until the peel is just soft and cooked through.
Remove the mixture from heat. Remove the jelly bag, setting it aside to cool.
Add the sugar to the fruit mixture and stir until dissolved.
Using your hands, squeeze the pectin from the jelly bag into the fruit and sugar mixture (be careful that no seeds or membranes escape from the bag).
Place the mixture back on the stovetop and bring it to a rolling boil for approximately 30 to 40 minutes, until your candy/jelly thermometer reaches 222 degrees. While the marmalade cooks, sterilize the jars in a 250-degree oven.
To determine if the marmalade has set, place a small spoonful on a plate and let it cool for a couple of minutes; if it forms a skin and wobbles, it’s done. Quickly fill each hot jar to within 1/4” of the rim and immediately screw on lid tightly.
Attach a homemade label and give to your eight favorite friends.