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Meyer Lemon Honey Vanilla Marmalade Recipe
by Amos Miller

Meyer Lemon Honey Vanilla Marmalade

If you llike a real marmalade, you will love this fragrantly sensual, sweet, yet tart, pure fruit product on a toasted and buttered English muffin, or as a glaze on a roast bird - cornish, rock, or squab - even chicken!

I have broken my recipe down to a basic, low investment, high return process. A minimum of prep time and slow cooking will produce a nice pair of pint jars that will last in the refrigerator for weeks - unless you eat them...

Rating: 4.9/5
Avg. 4.9/5 5 votes
Prep time: United States American
Cook time: Servings: 2 8oz jars

Goes Well With: English muffins, toast, fowl

Ingredients

  • 1 lb nice, ripe Meyer lemons
  • 1 C wildflower honey [TIP: That is wildflower honey - honey that actually has the fragrance of flowers. I use raw, unfiltered Michigan wildflower honey exclusively for this. A high-end orange flower honey would also be worth the investment.]
  • 1 C granulated suger
  • 1/2 tsp pure vanilla extract
  • 1/2 C water

Directions

  1. Cut the ends off of each elmon and then slice them into thin disks, then quarter each disk
  2. Combine the honey, sugar and water over a medium-low flame
  3. Add the lemon pieces
  4. Cook at simmer for 1-1/2 hours, stirring occasionally
  5. Pour into clean warm jars
  6. Refrigerate