Meyer Lemon Marmalad
(Yields about 2-1/2 cups)
If it’s citrus, it’s marmalade - otherwise it’s just jam
This marmalade makes a delicious accompaniment to our Blueberry Lavender Scone recipe, plain croissants or even a piece of buttered toast. Vanilla adds warmth to the citrus essence of this marmalade and tones down any pucker associated with lemons. Thyme’s herbal tones balance out the sweetness and add a further complexity to the overall flavor.
6 Meyer lemons (preferably organic)
1 vanilla bean
4 cups water
2 cups sugar
2 sprigs fresh thyme
Gently scrub and dry the lemons.
Juice one of the lemons and set aside the juice.
Using a vegetable peeler, remove the peel from the remaining five lemons. Try to remove only the zest without capturing the white pith. (The pith imparts a bitter flavor.) Set aside half of the peel for another use if you wish. (It freezes well.) Thinly slice the remaining peel into strips - as thin as you can get them!
With a sharp pairing knife, remove the white pith from the lemons. Discard the pith. Slice the lemon flesh into 1/3 - 1/2 inch rounds. Discard any seeds. Place flesh and sliced peel in a medium sauce pan.
Slice vanilla bean lengthwise. Scrape seeds from bean and add both to sauce pan. Add water and bring to a boil. Reduce heat and simmer, for about an hour or longer, until reduced by half. Add sugar and thyme sprigs. Simmer for 20 minutes, then carefully remove thyme sprigs. (A fork works well for this.) Continue to simmer, 1 hour or longer, until thickened and syrupy. Stir occasionally while cooking to prevent scorching. Remove from heat and stir in reserved lemon juice.
Spoon into jars and allow to cool before covering with lids. Refrigerate for up to one month.
We recommend using organic Meyer lemons if they are available. Since they are concentrated in the cooking process, the purer the better!