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 This recipe is based on using 1 pound of ripe Meyer lemons |
 Slice each lemon into thin disks, then quarter each disk |
 Simmer the lemons in honey, sugar, water and vanilla... |
 In time, the fruit will reduce, the flavors will meld, and you will have created a unique and delicious Meyer Lemon Honey Vanilla Marmalade |
 The original 1 pound of lemon will give you 16 oz of marmalade -
Meyer Lemon Honey Vanilla Marmalade |
 Old Glory & The Flag of Michigan |
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If you llike a real marmalade, you will love this fragrantly sensual, sweet, yet tart, pure fruit product on a toasted and buttered English muffin, or as a glaze on a roast bird - cornish, rock, or squab - even chicken!
I have broken my recipe down to a basic, low investment, high return process. A minimum of prep time and slow cooking will produce a nice pair of pint jars that will last in the refrigerator for weeks - unless you eat them...
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2 8oz jars
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Ingredientes
- 1 lb nice, ripe Meyer lemons
- 1 C wildflower honey [TIP: That is wildflower honey - honey that actually has the fragrance of flowers. I use raw, unfiltered Michigan wildflower honey exclusively for this. A high-end orange flower honey would also be worth the investment.]
- 1 C granulated suger
- 1/2 tsp pure vanilla extract
- 1/2 C water
Direcciones
- Cut the ends off of each elmon and then slice them into thin disks, then quarter each disk
- Combine the honey, sugar and water over a medium-low flame
- Add the lemon pieces
- Cook at simmer for 1-1/2 hours, stirring occasionally
- Pour into clean warm jars
- Refrigerate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 2 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.13g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.0g | 0% |
Menus and Pairings
Va Bien Con: English muffins, toast, fowl
Evaluaciones
20 de Marzo de 2012
Hi, Bob! Great to hear from you. I cook to reduce this, so I go uncovered for the duration. The addition of the water seems to dilute and then reconcentrate the honey and it's unique flavor, which harmonizes quite well with Meyer and vanilla. In your area I imagine you get orange blossom honey - I'd use it in a heartbeat to bring out more of the orange in the Meyer lemons. Also, I appreciate the edge the rind gives, but you can reduce that partially or altogether by juicing the lemons, then scooping out all or most of the pith and membrane. Use all the juice, of course, and sliver or slice the rind as you wish when making the marmalade. Marmalade, of course, is traditionally made with the pith and bitter Seville oranges, but I say if you the one eating the dish, make it to your taste. If you have a vanilla bean, split it and let the seeds do their magic. I have no problem using pure vanilla extract as we go through a lot of it here. I save the whole beans for other dishes. Consider my suggestions carefully, then let me know what you think. I'd appreciate a review, if you feel it merits one. Best regards, AmosYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
20 de Marzo de 2012
Hi Amos:
I made your lemon marmalade today and it turned out great. The only honey I had on hand was clover but the taste is still very nice. Probably not as tasty as wildflower or orange blossom but it certainly worked. Simmering for 1 1/2 hours was the perfect time which resulted in leaving a bit of tooth to the peel which I like. The sweet/tart flavor is much like Seville orange but with a lemon flavored theme. The deep amber color is beautiful. This marmalade has possibilties for both sweet and savory dishes. I am going to brine a butterflied chicken; slow smoke with Apple wood at 225^ for an hour and finish by roasting in the oven for a nice crisp skin. Teamed with your marmalade, Israeli couscous and grilled asparagus as sides it should make for a great meal. On the sweet side I'm thinking of sliced cream cheese poundcake grilled to golden brown on the BBQ, your lemon marmalade, a scoop of the best vanilla ice cream you can find and a sprig of mint. This is a keeper. Thanks for sharing!
Best Regards,
Bob1 replyYo he cocinado/probado esta receta
Comentarios
- 25 de Marzo de 2012Hi Amos:1 reply
I posted a "Grilled Lemon Cream Cheesed Pound Cake with Amos' Lemon Marmalade" recipe yesterday. Your marmalade worked perfect with the pound cake. Thanks for sharing!
Best Regards,
Bob 
21 de Marzo de 2012Hi Amos I have forwarded your recipe to a friend of mine who loves making preserves will report back. Cheers Gilli- 21 de Marzo de 2012Miss G. - Bob Vincent reviewed his good fortune with clover honey - so go for it - then let me know what your experience was with this recipe with a review. Can't wait to hear! And as I wrote to Gilli here, read my updated review and my comments here for a few additional ideas. This does require some stirring on the stove top and you need to reduce water content through evaporation, so I really am not comfortable recommending a crockpot for this recipe because I am not confident it would produce a good product. Use a saucepan, give it a stir every 15 minutes and keep an eye on the pot during the last 10. The pan will clean up quickly with hot water and a brush. Just watch your heat. Hope to hear from you soon!
- 21 de Marzo de 2012Hi, Gilli - read Bob's Review above for his experience, and refer to my updated Review above and my Comment below. This is, I humbly believe, a marmalade lover's product. Can't wait to get your review! Enjoy!!
21 de Marzo de 2012Hi Amos,1 reply
I only have clover honey. Can I simmer it in the crockpot? Can I can it in a waterbath or will a pressure cooker be more ideal?- 21 de Marzo de 2012Meyer lemons just coming into season here . They are fabulous. This marmalade sounds yummy1 reply
- 20 de Marzo de 2012Hi, Patti - Read my review above, addressed to Bob. I lay out some options for modification of this recipe that may appeal to you more than my original posting. I do love this recipe because the addition of a scented honey plays so well. But you do have option on the amount of pith you use and the way you slice the rind. You can also remove all the pith and put it into a piece of cheesecloth and cook in the pot with the other ingredients, than discard the bag, thereby eliminating the pith, but keeping that touch of bitter that marmalade lovers appreciate. You can also boil the whole fruits in water, discard the water and repeat again, then take the fruit apart, remove the seeds and pith and make the marmalade, producing a 'tamer' version. Let me know what you do - you'll have fun with this one!
20 de Marzo de 2012I just bought a bag of these Meyer lemons from the store the other day. I had not heard of them before and wasn't sure what I would do with them.....thanks Amos, now I know!1 reply
Patti Vanderploeg
20 de Marzo de 2012Oh Amos, I can hardly wait to get to my new kitchen in Alabama and get started on this one! I don't have high expectations for seeing Meyer lemons in LA (that's Lower Alabama for all y'all) so I'm going to grab a couple pounds and hide them in my car before we start the drive this weekend!1 reply- 20 de Marzo de 2012Hi Amos:
Our Meyer dwarf lemon tree is bounding with ripe fruit now. Last week I juiced over three gallons and froze the juice in plastic bags. Though the frozen juice works for many things fresh sqeezed is still best. I also started a batch of preserved lemons in a large Mason jar which will be ready in a month. This recipe is perfect timing for use of more lemons. This tree knows its job as we get three crops per year of more than 150 lemons each crop. Do you simmer covered or uncovered? I have added this to my Try Soon Folder--probably in the next couple of days. Thanks for sharing!
Best Regards,
Bob
