Meyer lemons are difficult to find in Plumas county- in fact, I've yet to see them in a single store, let alone someones back yard, as this is hardly a citrus-growing region. So I was thrilled when my husband's secretary gifted us with a ten-pound bag of the little darlings, picked from her mother's tree in L.A. I made ice cream, I made curd, and I made marmalade (and I made marmalade buttercream- yum!).
This recipe is an adaptation of the one we used at Quince. At the restaurant we soaked the lemons for three days, which made the rinds a little softer than I prefer. I've also cut back on the sugar and have narrowed down the the cooking process to an exact temperature, leaving out the guess work as to when to remove the pan from the heat source. If you prefer a runnier marmalade, cook it to 215 degrees F. For firmer marmalade, cook to 230 degrees.
Meyer Lemon Marmalade
Day One: Juice lemons, remove the seeds. Slice peels very thin. Add peels to juice and any pulp that remains. Measure volume of juice, pulp, and peels, and multiply by 1 1/2. Add that amount of water and let macerate 24 hours, room temperature.
Day Two: Measure mixture's volume and SET ASIDE an equal amount of sugar- don't add yet! Bring lemon mixture to a boil , lower heat, and let simmer for twenty minutes, uncovered. Add the sugar, a pinch of salt, and bring to a boil. Lower the heat to medium and let simmer for 30-35 minutes, stirring often and scraping away any scum that accumulates on the surface of the jam. Cook until a candy thermometer reads 220 degrees F, or until it appears set and not runny when poured onto a cool plate. Refrigerate, or can according to manufacturer's instructions.