This Meyer lemon marmalade–made with just three ingredients: lemons, sugar, and water–is a sensational spread for breakfast, brunch, or a surreptitious snack.
Homemade marmalades made with fruit fresh from the farm are the essence of the Italian agriturismo, and nearly every farm makes its own jams and jellies to serve at breakfast. This was one of our favorites. Its unique, slightly bitter aftertaste is delicious on warm bread drizzled with olive oil or smeared with soft butter. It’s also delicious paired with sharp cheese, crackers, and a sparkling white wine. Originally posted March 1, 2013.–Matthew Scialabba and Melissa Pellegrino
Meyer Lemon Marmalade
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes about 1 1/2 cups
- 7 Meyer lemons (2 lbs), preferably organic
- 1 cup cold water
- 2 cups granulated sugar
- 1. Scrub the lemons and trim the ends. Cut 4 lemons into eighths lengthwise (yes, peel and pith and all), remove the seeds, and cut each length crosswise into very thin slices. Set aside.
- 2. Trim the peel and pith from 2 of the remaining lemons. Hold the peeled lemons over a small bowl and cut the segments free from the membranes, allowing the segments and juice to fall into the bowl and discarding the membranes, peel, and pith.
- 3. Juice the remaining lemon (you should have about 1/4 cup juice).
- 4. Bring a small pot of water to a boil over medium-high heat. Add the sliced lemons, return to a boil, and cook to remove some of the bitterness, 2 to 3 minutes. Drain, pat dry, and set aside.
- 5. In a small saucepan, bring the cold water, sugar, and the 1/4 cup lemon juice to a boil over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Add the sliced lemons and the lemon segments and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the mixture breaks down and thickens, 40 to 60 minutes, checking frequently to prevent scorching or overcooking.
- 6. To test for doneness, chill a small dish in the refrigerator. Drop a small dollop of marmalade on the dish, let it cool briefly, and then run your finger through it. If the mark remains, the marmalade is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely, cover, and refrigerate for up to 2 weeks.