When I finished making candied Meyer lemons, I couldn’t toss the remaining syrup. Lightly lemon flavored, I tried stirring it into a cocktail but it was too thick. Jam-like already, all signs pointed to marmalade.
I chopped ten Meyer lemons from my surprise windfall from Green B.E.A.N. into tiny bits, carefully removing the central membrane and seeds. I simmered them with the syrup, water, and seeds in a cheesecloth bundle until the rind softened and the jam set up. I felt like the marmalade lacked sweetness and added vanilla bean plus a bit more sugar to smooth out that side of the flavor profile.
The resulting trio of quarter pints, plus a nearly full quarter pint in the fridge, represent my first home-canned goods of 2012. It feels great to be putting up again, though I bet these jars will vanish before I complete another canning project!
Added to Simple Lives Thursday 78.