Some recipes take several attempts to get right. When I first put up a recipe for Meyer lemon marmalade a year ago, I pulled it down a few weeks later because it just wasn’t good enough. It didn’t help that my friend Jesse tried some of my marmalade and said it was so strong it could strip the enamel off your teeth. Eight batches later and the following recipe is much improved from where I started. No more enamel stripping. This marmalade is delicious, everyone here loves it, and the recipe is pretty straightforward. I’ve detailed as much of the method as I could, to make it easier for any of you who might try the recipe to be successful with it. Jam making is tricky; it really helps to do it a bunch of times; the more experience you have with it, the better jams you’ll make. If you are just starting out with jam making, use a candy thermometer! Once you have enough jam making experience, you can more easily judge when the jam is ready without one, but until then, use one.
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