Meyer Lemon Marmalade

The first I knew of Meyer lemons was more than 20 years ago. My older sister, who was in college in California, would periodically send boxes of them to the rest of the family in Missouri. I don't remember what we did with them, but I do remember thinking them very different than basic lemons. Perhaps even exotic.
(Now she's in Virginia, where they admittedly don't have much in the way of citrus groves, and I'm in California.)

Meyer lemons are more subtle though distinct in flavor, with a more perfume-y quality (maybe a tad grassy) than the zingy Eureka variety we normally associate with lemony-ness.  The Meyer variety, a mandarin orange and lemon hybrid, is pretty common in California.  In addition to being less acidic, Meyer lemons are generally juicier, their skin is thinner, and the segments and juice are a deeper yellow.

I was staying at a very kind and helpful friend's a for few days while she was out of town. She has a Meyer lemon tree in the back that was practically dripping with lemons, as well as a full drawer of them in the fridge, and I was encouraged me to "make some yummy things."
So along with the requisite curd, a dinner main, and some baby cakes (those last two which I HOPE to photograph and post soon), I made a batch of marmalade.
There was some quiet Saturday time in front of me, it was drizzly, and I wasn't going to go on a long exploratory walk. 

But before I got started, I also did a bit of foraging in the yard for the herbs- so interestingly, much of what was used came from right there.

It's sweet, sour, and bitter... sunny, with a tinge of a resinous herbal flavor.
The herbs, of course, are not a requirement, though I would encourage the bundle of seeds because there's pectin in seeds, which obviously will help thicken (though technically lemons in general are high in pectin and would help thicken ANY batch of jam). It can get to the thickness of something more like membrillo.

One little tip: to facilitate *actual* thin slices of lemon, you may want to use a mandoline. 
Next time I make this, I may try adding more mandarin juice- 2/3 to 1 cup maybe.

With butter on toast for breakfast, or maybe something more dense like a bagel along with cream cheese, thinly spread onto a crêpe with a dollop of whipped cream- ditto with poundcake, or as part of a cheese board (to go along with a chèvre or a triple crème brie). Versatility.


Meyer Lemon Marmalade
(makes about 4 cups)

1 3/4 lb. (about 810 g) Meyer Lemons
juice of 2 mandarin oranges (about 1/3 c or 60 ml)
2 c (453 g) sugar
1 c (250 ml) water
1 sprig of lavender
1 sprig of rosemary

Place a small plate in the freezer.
Cut both ends from the the lemons, quarter them lengthwise, and slice thinly. When you get very close to the ends where slicing becomes difficult, if a bit pithy you can slice out the bit of inside and discard the skin and pith if you choose. Remove seeds from the lemons and set aside. Combine the sliced lemons (and any juice you get from cutting), mandarin juice, and water in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer. Cook about 30 minutes, stirring occasionally, and skimming any foam that rises to the top. Combine the lavender, rosemary, and about 1 T of the lemon seeds (visually about 1/2 of a ping-pong ball) in a few layers of cheesecloth and tie tightly. Set aside.
After the first 30 minutes of cooking the marmalade mixture, add the prepared cheesecloth bundle. Continue simmering, and occasionally stirring gently about 20-30 minutes more.
Test the thickness of the jam to see how it sets by placing a spoonful of the hot liquid marmalade onto the frozen plate. Let it cool a couple minutes, and then run a finger through it to see if the "divided" jam stays separated. If it flows back to cover the space you just cleared, it should cook longer (unless you prefer it a bit runny). If the jam looks like a good set consistency, spoon into hot, sterilized jars and cover with hot lids.
Let the jars cool a bit, then refrigerate.