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From where I sit – nearly 30 years into marriage – Valentine’s Day isn’t about the ubiquitous chocolates, roses and red wine.
It’s about understanding what your beloved really wants from your kitchen. More than chocolate, mine adores orange marmalade – on his toast, his croissants, even his raisin bread. If we run out, there is a small morning panic in our kitchen.
So I took the jewel of the winter citrus – Meyer lemons – and a little sugar, and made easy homemade marmalade. Tied with a ribbon, it will shine on Thursday morning.
No, it’s not orange, it’s lemon. I still have a few tricks up my sleeve. 😎
Recipe: Susan Feniger’s Lemon Marmalade
Summary: Refreshingly sweet and sour, a tad bitter and chewy from the rind, this is perfect — and perfectly easy — lemon marmalade. On toast, on a sandwich, or just out of the jar.
Ingredients
- 5 lemons, washed well (I used Frieda’s Specialty Produce Meyer Lemons)
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
Instructions
Using a vegetable peeler, remove the yellow zest from all of the lemons. Slice the zest into narrow, delicate strips and put them in a small saucepan. Cut off the ends of each lemon, and then cut down the sides, removing the white pith so that you are left with just the fruit. Discard the pith. Cut the fruit into 1/2-inch pieces, removing any large membrane and seeds. Put the fruit in the same saucepan with the zest.- Pour 1/4 cup water into the saucepan and add the sugar and salt; stir well to combine and dissolve the sugar. Put the pan over medium heat and, stirring occasionally, bring to a boil, about 5 minutes. Reduce the heat to medium-low and simmer for 20-25 minutes, until the marmalade is thick and glossy.
- Transfer the mixture to a container and let it cool in the refrigerator. Store the marmalade in an airtight container in the refrigerator for up to 3 weeks.
- Makes 1 ½ cups.
Source
Lightly adapted from “Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes,” by Susan Feniger (Clarkson Potter/Publishers; $27.50).
Meyer lemons
Frieda’s Specialty Produce sent the Meyer lemons for recipe testing.
Preparation time: 20 minutes
Cooking time: 30 minutes
Diet type: Vegan, Vegetarian
Diet tags: Reduced fat, Gluten free
Culinary tradition: USA (General)
My rating 5 stars: ★★★★★
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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Love the color!!!
Angie,
Thank you! I simply love the color of Meyer lemons, and it deepened a bit with cooking.
Why is this recipe take so less time,water, and sugar than Ina Garten’s marmalade? And the technique is quite different as well, could someone explain what makes this work? Thanks!
Yee,
I haven’t ever made Ina’s recipe, so I am not sure why it would be so different than this one. In fact, this is the only marmalade I have ever made, and based on my experience with this one, I would make it again because it was ridiculously easy! That said, in cooking there are usually several different ways to get to a similar result, and I’m sure Ina’s recipe is wonderful, too. I just always skew towards the easiest way to do something like this.
I pinned this when I saw the gorgeous pic yesterday. I will be making this. yummmm !!
Sunithi,
Thank you!
Love Meyer lemons and this marmalade looks and sounds wonderful!! Love the color and texture too 🙂
Soni,
Oh yes, it turns out gorgeous!
This looks MARVELOUS! Thank you so much for cooking with our produce. I’m going to have to make some.
Oh, and just in case any SoCal cooks would like to try out the recipe, Ralphs have our Meyer Lemons.
Oakley,
Yes, thanks for mentioning! Ralphs grocery stores have the Meyer lemons in a 4-count bag, ready to go for this marmalade or any of the many other uses for Meyers.
I’d love to try this. I have a dwarf meyer lemon tree in a container in my yard. This year the lemons are ping-pong ball sized. How much rind and fruit did you get from your 5 lemons?
Alison,
I would say you will need to let your lemons get to regular lemon size. Are they still growing? You won’t have enough from ping pong ball size lemons.
I did not measure the pulp or the rind as I was preparing, because I judged the lemons to be ordinary lemon size.
I have a dwarf Meyer in a container in my back yard, as well, and it has blooms on it now, so I eagerly await the actual fruit!
Marmalade always seemed like way too much work for me :-). I might actually give it a shot this time!
How pretty and fresh! I would love to try some of this…
Lemon marmalade–love the idea!
YUM! My Gram used to make the best marmalade. I haven’t had a homemade version in ages.
My husband would love this too. Wish I could find Meyer lemons 🙁
Marmalade is a big thing in my house, but this is a nice twist, I will have to try it!
Every time I see Meyer lemons at Costco I get a thrill. And marmalade has bunches of good memories attached. So, I thank you very much, Dorothy, for this fabulous combo of faves =)
P.s. Congratulations on almost 30 years of marriage!
I had no idea that marmalade was so easy to make!! I have a few meyer lemons leftover from curd and lemon lavender scones. I may have to try this! Happy Valentine’s Day!
Gorgeous! I love marmalade, and man, can I just taste the flavor in this one!
I’ve not been able to find Meyer lemons locally! I’ve looked at 3 stores and they only have regular lemons. My search will continue…
I had never thought of making marmalade with lemons but I know my oldest son would adore this recipe.
Awesome! I love Meyer Lemons… I love Marmalade… MMMMM!
Heather,
You HAVE to make this!
Meyer lemons…in my fridge right now!
Jen,
Then you know what you have to do!
I have some cooking oranges that really need to be used up and you have inspired me to try and make an orange marmalade with them.