Recipe: Susan Feniger’s Lemon Marmalade
[1]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
[2]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
[3]
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 [4] 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: ★★★★★
[5]