I wanted to use the last of the Meyer Lemons from Neighborhood Fruit. I ate most of the sweet marmalade on English Muffins. But, it would be great as a cake filling, or mix it into some club soda. I also think it would be good added into some baked sweet potatoes. It’s sweet and tart, and the texture is great. It makes quite a bit, so I have lots for sharing!
The Honey Lemon Marmalade was messy and a bit time-consuming to prepare, but once the lemons are cut and ready, the cooking is easy, and the marmalade comes together with a bit of simple boiling.
I don’t actually can my jams and jellies (as in using jars that have been sterilized in a water bath, or as recommended by USDA). I don’t expect to actually seal the jars and keep them for years. If you would like to follow preserving methods, click here for how to.
- 7 to 8 lemons to make 3 cups prepared fruit
- 1 ½ cups water
- ½ teaspoon baking soda
- 1 box fruit pectin
- ½ teaspoon butter
- 2 cups sugar
- 2 cups honey
- Remove the colored part of peel from lemons using vegetable peeler or citrus zester; chop the peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice and taking out as many seeds as you can; set aside.
- Place the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add prepared lemons and reserved juice; cover. Simmer for an additional 20 minutes. Meanwhile, measure honey and sugar into a large bowl and set aside.
- Measure 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Quickly add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover and allow to cool. Refrigerate.