I had discovered Meyers Lemons this month. An exotic introduction for me so I sliced them up to serve with fish ..... (ick) and decided they were really a dessert item. So I went online to look for recipes and found one for marmalade .... actually I wondered if it might be enhanced by some fresh mint ..... the results were so amazing. The marmalade was good ... the mint made it so much more. Next I think I might try a cake recipe.
Meyer Lemon & Mint Marmalade
1 cup zested lemon peel
1/2 c Meyer Lemon juice
1 cup water
1/8 t. baking soda
3 cups finely chopped lemon segments (12-16 Meyer Lemons)
5 cups sugar
1 t unsalted butter
2 (3 oz.) pouch liquid pectin
12 leaves fresh pineapple mint
7 half pint canning jars
In a measuring cup, soak the lemon zest in about a cup of water for about 10 minutes. Drain and discard the water.
Combine the zest, lemon juice 1 cup water, and baking soda in an 8-quart saucepan. Bring to a full boil over med-hi heat. Reduce heat and simmer for about 10 minutes, stirring occasionally. Add the fruit segments, cover and simmer another 10 minutes.
Add the sugar and butter. Heat stirring constantly till sugar is completely dissolved.
Increase the heat to med-hi and bring the mixture to a rolling boil, stirring constantly.
Add the pectin and return the mixture to a rolling boil for 1 minute. Add fresh mint, simmer lightly for a minute or 2 and remove the pan from the heat.
Allow the marmalade to cool just slightly before filling jars, about 5 minutes. Fill canning jars that have been sterilized in boiling water and are still hot. Fill to 1/2 inch from rim of jar. Wipe jars with a clean cloth and screw on the lids. Keep jars refrigerated up to 5 weeks.