Before I get to today’s post, I just wanted to give a heartfelt thank you to everyone who commented on my last post. It’s great to be part of such a fantastic blogging community – you are all so wonderful!
This is my first post for the Tigress’ Can Jam, which I am very excited to be a part of. After having so much fun canning for the first time this past Christmas, I knew I was hooked…so when I saw some of my fellow bloggers tweeting about a new canning group, I immediately found out the details and joined – and you can, too! Canning isn’t nearly as intimidating as I thought it would be. This month’s theme was citrus, so I adapted this recipe for Meyer lemon-vanilla bean marmalade from the blood orange marmalade recipe in my trusty Ball Complete Book of Home Preserving. And, I didn’t even need any pectin! Here’s what you’ll need:
- 2 lbs Meyer lemons (about 10 lemons)
- 2 1/2 cups water
- 1 vanilla bean, split and scraped
- 4 cups sugar
Cut off the tops and bottoms of the lemons and score the peel of each one lengthwise into quarters. Remove the peel and set aside the fruit. Place the pieces of peel into a large sauce pan and fill with water until covered. Bring to a boil over medium-low heat and boil for 10 minutes. Cover with cold water again and return to a boil for another 10 minutes or until the peel is softened. Drain. Using a spoon, scrape the pith (the white stuff) from the peel. Then, cut the peel into very thin strips. Using a knife, cut the membrane off the lemon segments.
Add the cooked peel and 2 1/2 cups of water to the fruit, and bring to a boil over medium-high heat. Reduce the heat and boil gently for about a half hour or until the peel is very soft. Remove from the heat and measure 4 cups of the fruit mixture, adding water if necessary.
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. In a large sauce pan, bring the fruit mixture to a boil over medium-high heat. Add in the vanilla bean and 4 cups of sugar gradually, maintaining the boil. Boil hard, stirring constantly, until the mixture reaches the gel stage. Then, skim off the foam. When the jars are ready, fill them with the marmalade to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 6 eight-ounce jars.