MINEOLA AND MEYER LEMON MARMALADE
One of the great pleasures of my life is cooking for family and friends. In the last few years in search of new cooking challenges, I decided to try home canning and have become completely smitten with the process.
One of my go to cookbooks is “Food in Jars” by Marisa McClellan. I highly recommend her cookbook for two reasons – she uses highly creative ingredients and gives directions for small batches.
Marisa is running a year long challenge at her website: https://www.foodinjars.com/01/13/2017. I have decided to take up the challenge.
I am sharing this recipe with Fabiola who runs a cooking and crafting challenge every Sunday at: Inspiration Galore Project Party #18, https://www.fabifabu.com/01/22/2017.
This is my first effort at marmalade but when a box of mineola’s showed up on my doorstep and two meyer lemons ripened on Dom’s tree I felt as though I was receiving a message from the kitchen gods. What follows is the recipe in case you want to try it. It was delicious on scones and next I am going to use it as a glaze for chicken.
MINEOLA AND MEYER LEMON MARMALADE
- 8 mineola’s
- 2 meyer lemons
- 4 cups of sugar
- 1/2 cup fresh mineola juice
- 1/2 tsp of butter
- 1 packet of liquid pectin
1. Start by supreming the fruit. Do this by cut off the top and bottom. Cut the rind of the fruit and slice into long strands. Separate the fruit from the pith. Discard the seeds and the pith.
2. In an nonreactive pot combine the sugar, the rind and the fruit along with the juice and butter.
3. Bring the mixture to a boil and stir for 10 minutes. Make sure the marmalade reaches a temperature of 220 degrees.
4. Prepare four pint jars for canning and process in a boiling water bath for 10 minutes.
Well that sounds and looks wonderful! I just saw a video about “supreming” last week . I had no idea what that term meant so it is funny to hear it twice so close together. This post has my mouth watering.
LikeLiked by 1 person
I love the light & love that goes into your cooking! Keep sharing. Your post brightened my day!
LikeLiked by 1 person
I have been toying with the idea of canning for a couple years now, Bernadette, since we have a big garden. This just pushes me one step closer. 😀 Yum.
LikeLiked by 1 person
I recently visited with Linda from Nuts Rock and she is a fantastic canner. She lives in Louisiana, you in Oregon and I live in New Jersey. We should figure out how to share our experiences. I think Linda has the most to share.
LikeLiked by 1 person
My mother wants me to have her canning equipment (she’s in Colorado). That’s been my glitch. She says it’s too expensive to ship and wants me to drive 24 hrs each way to pick it up – Lol. (Plus visit, of course). Perhaps this summer on time for harvest.
LikeLiked by 1 person
It looks and sounds delicious. I love lemons always have, as a child I used to eat them like an oragne. Unfortuneately I have never done any preserving, but I would purchase it. :o)
LikeLiked by 1 person
We are kindred spirits. I love cooking for others as well and enjoy canning jams. This recipe sounds interesting as it is out of the norm for me. I have never come across the word supreming and learned something new from your post! (Haha…Google spell check says it is a misspelled word.) I think I’ll check out the book, too! 🙂
LikeLiked by 1 person
I need a dictionary for this recipe I didn’t know Mineola’s Meyer lemon supreme Ing or nonreactive pot but it sounds good
LikeLiked by 1 person
Oooooh, yum! I have a Meyer lemon tree. I don’t get enough lemons for this though! 😃
LikeLiked by 1 person
Sounds delicious Bernadette. 😊
LikeLiked by 1 person
I love meyer lemons. Looks delicious. ❤️ 💛
LikeLiked by 1 person
WOW, does that sound fabulous, Bernadette!
LikeLiked by 1 person
It is very yummy
LikeLike
So lovely!
LikeLiked by 1 person
I love your title and the marmalade sounds wonderful! Good for you!
LikeLiked by 1 person
That looks delicious Bernadette! We could all use some sunshine in this dreary January!
LikeLiked by 1 person
I l.o.v.e. my kitchen.The marmalade sounds YUM. ❤
LikeLiked by 1 person
I have never heard of mineolas, I had to look them up, it sounds lovely, my husband loves marmalade. My aunt used to make it and my grandmother made all kinds of jam, but although I’ve made all sorts over the years, I’ve never felt the urge to make them myself.
LikeLiked by 1 person
Bernadette this looks and sounds delicious!! Full of spring colours and so vibrant…never having comes across the word mineola before I had to research this fruit – not sure we even have them here. Then I love the word ‘supreming’ the fruit! Thank you for sharing!
LikeLiked by 1 person
That sounds so straightforward and easy to do.
LikeLiked by 1 person
When you make a jam or jelly, and spool it into beautiful jars, it is such a lovely gift, and says so much to the recipient about how much you love them!
LikeLiked by 1 person
I have labels I put on my preserves that have a sunflower and say “made with love by Bernadette “. You get it.
LikeLike
That sounds delicious! And that recipe also doesn’t seem to hard, even for someone who bumbles and fumbles in the kitchen, like me. Thanks for sharing!
LikeLike
Try it you feel so accomplished when you are done😊
LikeLiked by 1 person
What a pleasant surprise, I will sure follow your one year journey. Thanks for posting and visiting at http://www.fabifabu.com/2017/01/22/inspiration-galore-project-party-18/
LikeLiked by 1 person
Every once in a while I have something that is appropriate to post at your party and I was so pleased to be able to join in the fun.
LikeLike
[…] Mineola and Meyer Lemon Marmalade by Haddon Musings […]
LikeLike
Hmm I love this. I can smell that zesty aroma. Clean and crisp 😊
LikeLike
Love your inspirational poster quote and that marmalade looks delightfully delicious! 🙂
LikeLiked by 1 person
It sounds like a good recipe. I used to watch my mother make jam and do other canning. I’ve never tried it. All the best. 🙂 — Suzanne
LikeLiked by 1 person
Great recipe !!! 🙂
LikeLike