Meyer lemons, the saga continues

A woman in the Bay Area shared her technique for Meyer lemon marmalade, and since I have strictly been using my whole fruit / pectin bag technique, I wanted to give it a try.  This one does not use commercial pectin, which fits in with our other Co-op products. Plus, my son home from college pointed out that our lemon marmalades are flavored with ginger, and he likes the pure flavor of just the fruit.   I used this technique which does have a lovely symmetry.  Cut 12 lemons in half and juice them.  (I ended up with about 3+ cups of juice.) Scrape out and discard all the white pith from the juiced lemons halves (I used a grapefruit spoon).

halve Meyer lemons, juice, and scrape white pith

Slice the scraped halves into thin strips, cover with water, bring to a boil and drain and rinse.

cut scraped peel into thin strips and blanch in cold water three times

Do this another two times, and the second time do not rinse the strips, only drain them and return to the cooking pot.  “Add the saved juice (3 cups) and 3 cups of sugar, cook 30 minutes to a gel stage, and process 15 minutes. ” This sounded good to me although I was a little concerned about where the pectin was coming from, but I followed all her steps.  It took nearly an hour to reach the gel stage, so naturally there was not a lot of product in the pot.  She also instructed that this marmalade needs to set at least two days, so I even waited three days before I cracked open a jar.  It is delicious, the pure intense flavor of Meyer lemon without the bitterness, but it is a bit soft for my preference.  It is not runny however it just does not firmly set up. Additionally, the peels are quite a bit chewier (harder)  than in my method, which makes for very soft peels as well as a firm set-up.  (That’s what she said!) But the flavor is excellent, pure and strong.  I am going to try doing a batch of Meyer lemon marmalade using my pectin bag method and not adding ginger – but how about sage!  The idea of combining sage with lemon comes from David Ruiz of ThatsMyJamm, and he is a fellow San Franciscan.  This preserver and I are sharing recipes, and I love this combo idea of his.  I am also really intrigued by his development of preserves expressly for cocktails, as a little while ago it occurred to me that some of our preserves could have amazing cocktail potential in the right hands (not mine, not my skill set).  Our Co-op member Gwen has the skills, check out her site: David, we already are wondering what you will be doing next.  Check out his site:

Thanks for joining our little social and culinary experiment, Gwen and David.  Forward thinkers, cooks of the future!


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