Meyer Lemon Marmalade in a Can Jam

When I originally posted about the marmalade, I linked to the blog where I had found the recipe (an adaptation of a Bon Appetite recipe, but better than the original I think). I like to give credit to whomever did the work, and to send them some new readers if I can.

The recipe had been developed by Darla Antoine, and we became friends through our sites. She later took down her blog, Messy Cucina, so the original recipe was no longer available. I occasionally get requests for it, and since Darla gave the recipe to me, I’m going to share it here. Such a good recipe needs to be shared, that’s what good recipes are for.

This year I’m participating in Can Jam—a year-long challenge to preserve something each month of the year. Hundreds of people are pulling out their canning jars, bloggers and nonbloggers alike. Check out the list of participants.

Each month the theme is set—a certain type of produce, and participants find their own recipes. For the month of January the theme was citrus. Meyer lemons are citrus.

I’ll come clean with you and say that I didn’t make this marmalade this month (I also didn’t make the deadline to have your post done by the third week in the month). I’m in Seattle at the moment, where no citrus grows. I could have bought some—but I am going back to California in a few weeks, in time for the tail end of citrus season. It just didn’t make sense.

So these photos are from last year, the recipe is older still. I did do some canning this month—a batch of jelly made from young ginger that I’ll tell you about some other day. On this, the tail end of January (it’s late the 31st as I write this), the theme is citrus. Here is my contribution: Meyer lemon marmalade (with a touch of orange).

If you’re looking for inspiration on the canning front, look at all the citrus recipes from other participants. It’s amazing.

Next month—this month, I suppose I should say—the theme is carrots. Stay tuned!

MEYER LEMON VANILLA BEAN MARMALADE
Courtesy of Darla Antoine, adapted from this recipe in Bon Appetite.

Flesh from 2 oranges

1 1/4 pounds whole Meyer lemons

5 cups water

1 box fruit pectin

4 1/2 cups sugar

1 vanilla bean, split lengthwise

Will need: 6 to 8 one-cup canning jars with lids and bands

Bring boiling-water canner or large pot, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Immerse the jars in hot water to sterilize, then drain on a clean paper towel. Alternately, run the jars through a dishwasher to sterilize.

On a large plate or cutting board to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds.

Cut the rinds off the oranges (see photo above) and cut in quarters, top to bottom. Slice into large slices, about 1/3 inch.

In a large non-reactive pot (such as stainless steal), add lemon rind and orange flesh and 5 cups water. Bring to a boil. Reduce heat to medium and simmer 10 minutes, adding a little water if necessary to keep from scorching.

Scrape in seeds from vanilla bean. Cut the remaining bean into one inch pieces and add to pot.

Add pectin and bring to full rolling boil, stirring constantly on high heat. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on, only finger tight. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and you’ll need to keep them in the fridge).

Maybe I’ll have to give some to my friend who doesn’t get the whole Meyer lemon thing—show him what all the fuss is about.