Meyer Lemon Marmalade Three Ways: Star Anise, Rosemary, and Green Tea

Meyer Lemon Marmalade Three Ways: Star Anise, Rosemary, and Green Tea

  • Servings: 2 pts
  • Difficulty: moderate
  • Print

meyer-lemon-and-star-anise-marmalade-with-goat-milk-cream-cheese-on-french-toast-bagel-5200

I was introduced to Meyer lemons while in culinary school and have become a HUGE fan ever since even to the point of planting a tree in my mother’s backyard and several in my own.

Meyer lemons are believed to be a cross between a Mandarin or common orange and a true lemon, and originated in China and brought to the U.S. by Frank Nicholas Meyer of the U.S. Dept of Agriculture back in the early 1900’s.  The fruit is more round than a lemon, has a warmer orange tint to its bright yellow skin, which is much thinner than a standard lemon.  The juice is less tart and sweeter than a lemon as well, but not to the point where it could be eaten like an orange.

My favorite ways to prepare Meyer lemons are preserved (in salt and juice), limoncello, and marmalade.  I also candy the peel after the limoncello process is completed.

When it comes to the marmalades my favorite varieties to make are with star anise, rosemary, and green tea.


INGREDIENTS

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  • 2 lbs Meyer lemons, divided into 8 wedges, seeds removed but retained
  • 3 cups organic raw cane sugar
  • 3 cups of distilled or filtered water
  • 1 star anise (for Meyer lemon and star anise marmalade)
  • 1 sprig of rosemary (for Meyer lemon and rosemary marmalade)
  • 1 tsp of loose organic green tea (for Meyer lemon and green tea marmalade)
  • You will also need:
    • Cheesecloth and kitchen twine

DIRECTIONS

Preparation:

Meyer lemons:

  • Wash the cutting board in hot soapy water, rinse and dry.
  • Wash the Meyer lemons, cut lengthwise into eight wedges, remove the seeds and place them in a cheesecloth that has been doubled, or tripled.
  • Dice the lemon wedges into 1/4 inch pieces, place in a stainless steel bowl, add the water, stir to mix well; set aside.
  • Bundle the seeds in the cheesecloth and tie the twine around the top very tightly, place in the bowl with the diced lemons and water mixture, cover with clean kitchen towel, place on the countertop out of the sun for 24 hours.
  • After 24 hours remove the cheesecloth with the seeds and squeeze out, into the bowl, as much of the oozing pectin as possible.  Be careful not to break the cheesecloth and have your seeds fall back into the diced lemon.  You will have to then go back and remove all the loose seeds; very time-consuming and aggravating.  (Yes this is from experience!)

Sterilize the jars and lids:

  • To determine how much water to put into a large canning pot:
    • Place the jars in the canning pot, fill the pot with enough water to have at least 1 inch above the top of the jars.
    • Bring to a boil for 1 minute.
    • Using canning tongs, carefully remove the jars and empty the hot water in the jars into the sink; set aside the sterilized jars.
    • Cover the pot and reduce the heat to medium-high heat.

Cooking:

  • Pour the Meyer lemon and water mixture, less cheesecloth with seeds, into a medium to large non-reactive stainless steel soup pot, add the sugar, stir to mix well, add the aromatic that you have chosen for this batch (star anise here), stir, bring the pot to a boil then reduce to a simmer, cook for 1 hour or until it has reduced by half.
  • Carefully ladle the hot marmalade into each sterilized jar to fill no higher than 1/4 inch below the top of the jar.  (Give each jar a couple of taps to ensure any trapped air is allowed to escape.)
    • You may need to add a little more if the level goes below 1/4 inch from the top.
    • Once each jar has been filled wipe the top of each jar with a clean paper towel.
      • This will ensure there aren’t any particles on the rim that would potentially cause a poor seal.
    • Place the sterilized lid and ring on top of each jar and hand tighten.
    • Raise the temperature of the canning pot to high and return to a boil.
    • Using canning tongs, carefully place each jar in the boiling water, cover, and boil for 15 minutes.
    • Using canning tongs, carefully remove each jar and place it on a rack to cool.
    • Your Meyer lemon marmalade with star anise (or rosemary, or green tea) is done.
      • Assuming a proper seal, the rings may be removed.  Store in a cool and dark space like a pantry or cupboard.  Use within one year.  Refrigerate after opening.  
    • Note:  You should hear a little “pop” once the jars have cooled and a vacuum is created inside the jar.  If you look at a canning lid you will notice a small, circular bump in the center of each lid.  If the canning process is successful and you have a good seal, once the pasteurized jars have cooled and created a vacuum inside the jar, that circular bump of the lid will be “sucked” into the jar, so to speak, creating that “popping” sound.  If you don’t hear that sound and the circular bump isn’t flat then you did not get a good seal.  Not a loss but you must refrigerate that jar because of the poor seal and use it within 30 days.

meyer-lemon-and-star-anise-marmalade-with-goat-milk-cream-cheese-on-french-toast-bagel-5200
ENJOY!

Meyer Lemon Marmalade Three Ways: Star Anise, Rosemary, and Green Tea

 

 

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