In winter, I love making a little bit of marmalade for some bright color, flavor, and Vitamin C! Recently, I bought some lovely Meyer lemons on sale and used them for this tasty marmalade. I like to add a bit of extra flavor with wines, vermouth, or in this case, sherry, and dried herbs from the garden for unique flavors.
Makes about 8 half pints.
- 5 pounds Meyer lemons
- 4 cups sugar
- 1 quart water
- 1/2 cup sherry (optional, replace with water)
- 1 tbsp dried or fresh rosemary leaves
- Cut each lemon into quarters. Squeeze all of the lemons through a strainer (to catch the seeds) into a large stockpot or jam pot. Reserve the peels.
- Pick any remaining seeds out of the lemon peels. Cut the peels into thin slices about 1/8-inch thick and 1-inch long. I do not remove the membranes of the lemons, I just make sure to cut the peels with membranes attached very thinly.
- Add all of the peels to the stockpot. Add the sugar, water, and sherry. Add the rosemary as well – crumble dried rosemary into the pot, rubbing it between your hands to sprinkle in. Mince fresh rosemary before adding.
- Bring to a boil and let boil for five minutes. Turn off the heat, cover, and let rest overnight. This step allows pectins to come out of the lemon pith and into the liquid and will help the marmalade set later.
- Return to a boil. Boil the marmalade for 25 minutes, until peels are soft. If you have a candy thermometer, test the temperature; the marmalade should reach 220°F to set. You can also check the set with a sheeting test.
- Remove from heat and ladle into warm, sterilized jars with 1/4-inch head space. Store in the refrigerator, or process in a waterbath for 10 minutes for shelf stable storage.
- Enjoy on toast with ricotta, in tarts, and on vanilla ice cream!