Meyer Lemon Honey Vanilla Marmalade Recipe
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...
Prep time: | American |
Cook time: | Servings: 2 8oz jars |
Goes Well With: English muffins, toast, fowl
Ingredients
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Directions
- Cut the ends off of each elmon and then slice them into thin disks, then quarter each disk
- Combine the honey, sugar and water over a medium-low flame
- Add the lemon pieces
- Cook at simmer for 1-1/2 hours, stirring occasionally
- Pour into clean warm jars
- Refrigerate