Meyer lemon marmalade. Sounds fantastic, right?
I don’t know if it’s the marmalade or the day long job of making it, but I’m not a fan.
I should have read the recipe more carefully, but I just jumped in. Life is a little busy. I’m going in a million directions. But there was this bowl of lemons. And I’ve got lemon curd, and limoncello, and preserved lemons. The only lemon I didn’t have was marmalade, something I’ve promised myself I would make.
At 215° it burned. Not completely, but enough. I carefully, very carefully, removed the jam to another pot, leaving behind the blackened lemon as much as possible. I brought it up to a full boil stirring like a madwoman, than packed it in jars and processed it.
These 4 half pints will not be gifts for my British friends, the ones who adore marmalade. They’ll be mine. There are a few burnt pieces here and there and they’re just not fit for gift giving. So I have two pints of marmalade. And truth is, I don’t even like it that much.
Some days, it’s better to read a book than take on a canning project.