Breakfast & Brunchcoleycooks5.0
Meyer Lemon Marmalade
This Meyer lemon marmalade is bright, tangy, and just the right amount of sweet and strikes the perfect balance of citrusy zing and delicate floral notes.
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- saucepan
- pot
📝 Preparation Steps
1
Wash the Meyer lemons thoroughly. Slice each one in half lengthwise.
medium Meyer lemons4
2
Use a knife to remove the white pith that runs down the center of each half, then use your fingers to scoop out any seeds. Set the seeds aside.
3
Cut each lemon half in half again lengthwise, then slice each quarter into very thin slices—use a sharp knife and slice as thinly as possible.
4
Place the lemon slices in a medium saucepan along with the sugar, water, and salt.
water2 cupssalt1 pinch
5
Wrap the reserved lemon seeds and lightly crushed green cardamom pods in a small piece of cheesecloth, then tie it closed with kitchen twine. Add the sachet to the pot.
6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about ⏱️ 20 minutes, or until the lemons have broken down and the liquid has reduced to a thick, syrupy consistency.
7
Remove from heat and let cool. Discard the sachet of seeds and cardamom pods.
8
Transfer the marmalade to a jar or jars. Cover and refrigerate for up to 1 month.
Nutrition Facts
calories
1572 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
3 g
sugar Content
399 g
sodium Content
30 mg
protein Content
1 g
carbohydrate Content
406 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.14 g
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