When life hands you Meyer lemons...

[desperance]

...make Meyer lemon marmalade. Obviously.

Thanks to the generosity of a neighbour with an overproductive tree, I have a bagful of fresh-picked lemons. And thanks to a dreadful miscalculation last Seville season, and/or a ridiculously generous nature, I ran out of marmalade a month ago and have been spreading my toast with jam. Jam!

So: I made a sample batch of Meyer lemon marmalade which is perfectly acceptable, but we need to know more, for science: is this the best possible marmalade that can be achieved? (My Oxford marmalade, I should point out, is the exact perfect expression of Seville oranges, so these poor Meyers have a lot to live up to.) So tonight and tomorrow I'll make a new batch with a different technique, and we will compare and contrast.

Meanwhile, it's coming on gin o'clock. And I have all these lemons. Oy.

Comments

[movingfinger]

Sunset Magazine had a recipe for a Meyer lemon upside-down cake you might like to try.

I read it twice and realized that it really did mean that one should line the entire pan, bottom and sides, with parchment, so it must be a satisfyingly sticky product.

[desperance]

Ooh, now. I don't get Sunset any more, but the internet offers several recipes. Thank you!

[movingfinger]

Wow, it's online already: this one---the caramelized fruit looks so mouth-watering.