Brandy Meyer Lemon Marmalade
photo by Rinshinomori
- Ready In:
- 80hrs
- Ingredients:
- 4
- Yields:
-
3 pint jars
ingredients
directions
- Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
- Bring lemon mixture (including the bag of seeds) to a boil over moderate heat and add brandy. Reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220°F Remove the bag of seeds.
- Ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
- Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 15 minutes and transfer with tongs to a rack. Cool jars completely.
- Marmalade keeps, stored in a cool, dark place, up to 1 year.
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Reviews
-
Was going to try this recipe with regular lemons, but a friend of mine, who often manages to come up with some of the hard-to-find ingredients that I want, was able to get me 10 Meyer lemons, so I made a batch & a half of this OUTSTANDING MARMALADE! She now has 2 pints of it, & I have what was left! Thank you so much for sharing a truly great recipe! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #24]
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.