Wednesday, January 8, 2014

Tipsy Meyer Marmalade

Just because not much is in season on the East coast doesn't mean that other parts of the country aren't in full swing.

So I went on under their "shop" section.  There I purchased some Meyer Lemons from the The Lemon Ladies in Emerald Hills, California.

And then...a small brown box arrived...I picked it up and gave it a shake...the box had this amazing smell.

A sweet fresh lemon-y smell!

My lemons!

Since these little guys had traveled such a long way I wanted to do something special with them.  I scrolled through pages and pages of recipes and finally settled on a Bubbly Meyer Marmalade from the Local Kitchen Blog.  I absolutely love this blog and think it's a great resource from a farm friendly blogger! 

The only thing I changed in her recipe was the amount of sugar.  I dropped the sugar to 3/4 cup from 1 1/2 cups.

On a terribly fun note: When I was at the liquor store purchasing the Champagne the store owner asked me if I was having a belated New Years gathering...and I said that it's actually for a canning recipe.  Turns out he cans each year from his garden situated behind the liquor store.  Lots of canning talk ensued!  

Meyer Lemon + Champagne Marmalade
1 lb Meyer Lemons
1 cup + 2 tbsp Champagne, divided
3/4 cup sugar 

This is a two day roll up your sleeves!  

Day 1:

Thoroughly wash and scrub lemons.  Slice into 4's and remove center pith and seeds. Reserve both pith and'll need it later.  Then slice fruit cross ways into very slim slices.  

Measure sliced fruit and transfer to pot.  Measure equal amount of water, add to pot. 
Place pith and seeds in a piece of cheese cloth and tie tightly....add to the pot as well.  

Cover and bring to a boil. Lower heat and simmer for 10 minutes.  Remove from heat and let it cool for several minutes.  Then you can add 1 cup of Champagne.  Give it a stir, cover, and place in fridge over night.  

Day 2: 

Prepare canner, jars, and lids. 

Bring fruit and champagne to a boil over high heat. Add sugar and stir until dissolved.  Allow to boil, stirring occasionally until marmalade reaches 220 degrees ("jam temperature"). This is about 20 minutes.  Remove from heat, fish out cheese cloth, and stir in 2 tablespoons champagne.  Allow foam to subside, then ladle marmalade into hot jars.  Leave 1/4 headspace.  Remove bubbles, wipe rims, and place lids.  Process for 10 minutes in boiling water bath.  

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