Meyer Lemon and Amaretto Marmalade
I was hoping to have this post out a little bit sooner, but I have something to admit. I totally played hooky today. The sun was out, it was 64 degrees and the day was absolutely glorious! I could not take the chance that this might not happen again for awhile, so I said, what the heck, jumped in the car and ran off!
Anyway, now that I have gotten that out of my system (not really) and I did a little cruising and shopping, I am prepared to settle in front of the computer and bang this post out! Just so you know, I will be hitting the back deck shortly (with a glass of wine in hand). 😉
If you are reading this post, that means you are on my website and just might have noticed that it looks a wee bit different! I am excited to introduce you to the new Bunkycooks! I am still doing a bit of updating, so pardon anything you find under construction. It should be complete shortly (except for all those old posts with scary photographs…there is no helping them out!).
I have to thank my awesome designer, Lindsay, at Purr Design. I think she has captured exactly the look and feel that I wanted for the direction of the blog. Thank you so much to Lindsay!
Now, to celebrate the new site, what better way to start it out than with a recipe for Meyer Lemons! A picture of the Meyer Lemons from Kim at Rustic Garden Bistro even made it on the back side of my new business cards! I am truly obsessed with these lemons!
By the way, I will be having a fun giveaway on the next post (so stay tuned), but for now, you get lemons!
You might remember (and if not, I will tell you!) just how many Meyer Lemons I received in the mail a few weeks ago. First, I had the really nice and quite manageable shipment from Kim in California. Then, I got the crate of Meyer Lemons from Duda Farm Fresh Foods and well…what’s a girl to do with sooo many lemons?! If you ask, I just might tell you. Heck, I just might tell you anyway!
So, here goes…I have been making moonshine (Limoncello). That stuff is brewing in the basement, so check back in another month or two to hear about that. I’ve made several versions of Preserved Meyer Lemons, Meyer Lemon Curd, Meyer Lemon Roasted Chicken with Herbs, Italian Ricotta Cheesecake with Meyer Lemon zest, I’ve frozen the juice, made Meyer Lemon infused Olive Oil and my personal favorite, Meyer Lemondrop Martinis! (Are you surprised?!) What else can one do to preserve these lemons??? Make marmalade!!
Now this is not just any old marmalade. You know how we love to add booze to just about anything here at the Bunkycooks and this marmalade was no exception! Amaretto and Meyer Lemons go great together! Just ask the cheesecake! 😉
Maybe some of you don’t care for marmalade, but please don’t think about comparing this with that old nasty marmalade in the jar at the grocery store. This tastes nothing like that. This is homemade and fabulous! Trust me, your toast will never be the same!
This recipe for marmalade was adapted from Food and Wine. Supposedly, it was the shorter version to making marmalade. This took long enough, so I don’t think I’d be making the other version. Be sure to slice and chop the rind really fine for this marmalade and remove as much of the white pith as possible. I wish I had cut my rind a teensy bit smaller. I added a good bit of Amaretto, so if you want a less “boozy” flavor, add a bit at a time to suit your tastes.
You will need to get the canning gear out for this one, so while you are at it, make a few batches! It’s that good!
Meyer Lemon and Amaretto Marmalade
Adapted from Emily Kaiser and Food and Wine
Makes 4 1/2 to 5 1/2 pints
12 medium organic Meyer Lemons (3 pounds) *If you don't use organic lemons, be sure to wash and scrub the peels well.
3 1/4 cups sugar (I added an extra 1/4 cup sugar)
1/4 cup Amaretto
Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick. (* I suggest you slice them very thin and remove as much of the pith as possible to avoid bitterness in the marmalade.)
In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes. (* Mine took almost an hour to totally cook. I then added the Amaretto and cooked it a few minutes more.)
Spoon the marmalade into hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.
Beautiful new look Gwen! And this recipe…oh my… Can I place an order for some?
Thank you. I would love to make enough marmalade and jams to give away! They are so much better from scratch!
Love the new look! I can’t believe I’ve totally forgotten about Meyer Lemons this season (isn’t the season for them almost over already?) This recipe looks like a wonderful way to use them up!
Thank you! We found Meyer Lemons pretty late into Spring last year. We were surprised they kept popping up at the market, so many you are still in luck! 🙂
I love the new site, Gwen! 🙂
Thank you, Julie!
This sounds wonderful and the site look fantastic!
LOVE your makeover! WOW! it’s beautiful Gwen!
Good for you for enjoying the sunshine today! As a matter of fact I do believe that this yummy marmalade would be like sunshine on a spoon!
Thank you, Wenderly. I am glad I was outdoors yesterday because today is cloudy! You’ve got to seize the moment while you can! Gwen
I really like the new look, Gwen! Easy to see (quickly) all of the wonderful things you have here on your site!
Love this marmalade recipe…you are the Meyer lemon queen!
I linked your Meyer Lemon Drop Martini on my lemon post today. They are quite good.
Thank you, Debi.
I am glad you are finding the site easier to navigate. I am really happy with the way it tuned out!
Yes indeed, I love those Meyer Lemons! Now I get to enjoy them all through the Spring and Summer!
Oh, I love the clean sleek new look! And you could sell that marmalade. Yum.
Thank you, Marie! I love it, too! 🙂
Love the new chic look of your site! Cool! 🙂
Thanks, Sara! It’s fun to work with, too!
Beautiful new look and nice Meyer lemon marmalade too;-)
Thanks so much, Patty! Hope you are doing well!
Love this lemon marmalade Gwen! Nice blog update too. Very sweet!
Thank you, Kathy! I am really happy with the way it turned out.
I have never developed an affection for orange marmalade because of its bitterness. How much pith do I have to remove to avoid the bitter taste? I love preserves, jams, and marmalades made from other fruits, and it bothers me not to like the citrus ones:(
I scraped each piece of the rind to remove as much pith as possible. It’s tedious, but then I didn’t want to go through all the trouble of making the marmalade to have it taste bitter. The blanching process also help to remove some of that bitterness. I did add a bit more sugar and of course, the Amaretto is sweet, too. I think you will be happy with the outcome if you follow these steps. Good luck!
The new look is stunning. Very chic. I’ve never been a marmalade fan but it looks like you’d be able to bring me around. I love the fact that you’re using every bit of the lemon, including the rind. Nothing from that fantastic gift goes to waste!
Thank you so much for your comment. I never cared for marmalade (not did Mr. B) until I made this recipe and now we are hooked! https://www.pratesiliving.com/2010/03/orange-tian-my-first-daring-bakers-challenge/
I hope you will try one or both recipes!
i love your new makeover. Very sleek! Several of us have been getting makeovers lately. It must be the season:) You have certainly made good use of your Meyer Lemons. This marmalade is gorgeous, and sounds so good, especially with the amaretto:)
The makeovers are like Spring cleaning and it’s almost time for that! 🙂 I will head over to check your new look!
This is so special, I would find myself putting it on bread and baking it in muffins or tarts. Great reciep
Good for you running away for a day!! I love that. 🙂 I’m stealing my weekend away for myself to stay home and read books and watch movies and maybe, just maybe drive to the coast and sit. 🙂 Your marmalade looks so rich and scrumptious. 🙂
Your blog is just beautiful…I’m so impressed! Even more, those lemon peels took my breath away! I’m glad to hear that you were able to take the day off to celebrate the warmth. We all need days like that! Thank you for sharing with me tonight. I hope you have a great Friday. I’m so ready for the weekend!
such gorgeous photos! i am in love with your site:) and i just bookmarked this recipe. thank you for sharing this and have a great weekend.
Noticed the flash slideshow immediately! Very nice! Can’t wait for the limoncello showdown. Geez it seems like you had bushels of lemon! Have a fantastic weekend, Gwen!
Less boozy…surely you jest! I agree, meyer lemons are quite addicting. I was sad when I had to remove my little tree…but there will be another one soon. Nice job on the re-designed site – looks great!