Author: Nicole
- 6 Meyer lemons (~ 1 pound)
- 1 small lemon, zested and juiced
- 1-1/2 cups sugar
- 5 star anise seeds
- Wash Meyer lemons and lemon well.
- Thinly Meyer lemons as thin as possible using serrated knife or mandolin, removing seeds as you go.
- Stack and slice them into quarters and place them in a 3 to 4 quart pot.
- Add zest and juice from one lemon to pot.
- Add 3 cups water and bring to a boil. Boil 10 minutes.
- Turn heat down to medium and simmer 40 minutes, or until rinds are tender.
- Add sugar, stir to combine (don’t worry that there’s not much liquid). Bring back to a boil. Turn heat to medium so it is gently boiling.
- Continue cooking until it reaches 220°F (check with a candy thermometer) about 7 to 15 minutes. Watch it carefully as it could burn quickly (don’t walk away).
- It will thicken as it cools so don’t worry if you still have some liquid at this point.
- Let cool to room temperature. Transfer to a container and refrigerate until ready to use.
- Marmalade keeps for about a month.
Recipe by Riegl Palate at https://www.rieglpalate.com/meyer-lemon-marmalade/
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