Today we enjoyed a leisurely Sunday morning with a simple breakfast in bed: piping hot coffee and cream, fresh hot biscuits with sweet butter and home-made marmalade, the Sunday Times and classical music on my new Denon N7 System. Life is good.. and this lemon marmalade is wonderful. A recipe created by Karen Morss of Lemon Ladies Orchard (someone who knows a thing or two about lemons!), I loved the variation as I typically indulge in orange marmalade. Thank you Karen for sharing this recipe and something I am happy to add to my list of favorite things for breakfast!


Meyer Lemon Marmalade
Recipe Courtesy of Karen Morss of Lemon Ladies Orchard

Ingredients

• 

4 cups sliced lemons: Approximately 2 lbs MEYER LEMONS (6 for slicing plus 2 more for juice)

• 4 cups WATER
• 
4 cups SUGAR

Directions

1. 

Halve lemons crosswise and remove seeds.
2. Tie seeds in a cheesecloth bag.
3. Cut each half into four quarters and thinly slice (1/4").
4. Combine lemons with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.


5. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered for 45 minutes.
6. Skim off foam and remove any seeds that remain floating about. 


7. Stir in 4 Cups sugar and 1/2 Cup fresh juice and boil over moderate heat, stirring occasionally and skimming off any foam.
8. Taste and add a little more sugar if necessary (1/4 cup at a time).
9. Cook until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes.
10. I use a candy thermometer and cook until it reaches 220 degrees.
11. Put empty jars in 250 degree oven for 15 minutes.
12. 
Ladle hot marmalade into jars, filling to within 1/4" inch of top.
13. Wipe rims with dampened cloth and seal jars with lids.


14. Put filled jars in 250 degree oven for 15 minutes. Transfer to a rack to cool.

Yields approx. 6 half-pint jars or five 9oz jars
Marmalade will store in a cool, dark place, up to 1 year.
Recipe originally adapted from Lady Marmalade.