Meyer Lemon Marmalade
Meyer Lemon Marmalade
The concentrated lemon of the marmalade highlights the citrus notes typical of fresh goat cheeses, while bay leaf adds a subtle herbal note that complements similar undertones in the cheese. Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.
Servings
4
Ingredients
- 3 cup water
- 12 meyer lemons
- 2 1/2 cup sugar
- 1 bay leaf
- 1 vanilla bean, split
- 1 1/4 teaspoon kosher salt
Directions
- Boil 3 cups water and pour over 12 Meyer lemons in a colander. Scrub the lemon rinds gently with a vegetable scrubber to remove any wax.
- Juice the lemons and set the juice aside.
- With a sharp paring knife, remove the remaining pulp and slice the peels into thin strips. Place the peels in a large, heavy-bottomed saucepan, cover with 6 cups water, and bring to a boil. Boil for 2 minutes.
- Drain the peels and rinse with cool water. Repeat this process four more times.
- In a large, heavy-bottomed saucepan, combine the lemon juice, peels, 2½ cups sugar, 1 bay leaf, and ½ teaspoon kosher salt and cook over medium heat, stirring occasionally and skimming off the foam once or twice, for 30 minutes. Add 1 split vanilla bean and ¼ teaspoon kosher salt and cook for 15 minutes more, or until the marmalade thickens (don’t worry if it isn’t as thick as you’d anticipated—it will gel more as it cools).
- Remove from the heat and discard the vanilla bean. Store in tightly sealed glass jars in the refrigerator for up to 1 month.
- Also delicious paired with Bûcheron. It is also great in marinades and glazes, baked in cookies and pastries, or on Sunday morning buttered biscuits.