Meyer Lemon Marmalade

Created by Sheana Davis, The Epicurean Connection
Yields 6 pints

12 cups Meyer Lemon, seeds and stems removed and pureed in food processor
4 cups granulated sugar
1 cup Meyer Lemon Juice
1 teaspoon Kosher Salt

Place ingredients in a large heavy bottom pot and simmer on low for 30 minutes, until pulp is soft and smooth.

Remove from heat and allow to rest for 1 hour.

Sterilize 6 pint glass jars by boiling.  Remove from boiling water and fill pint jars leaving 1/4 inch of space at the top, seal with sanitized lids and rings.  To process place jars in a canning pot, simmer for 30 minutes or until lids “pop”. Remove from heat, allow to cool and tighten rings.  You may store for up to 1 year.

Optional: Place in jars and freeze for up to 1 year.

Serve Meyer Lemon Marmalade with fresh biscuits or scones with a glass of Prosecco.
Enjoy the Meyer Lemon Marmalade as a vinaigrette for a winter salad
Serve with Delice de la Vallee or P-1 Double Cream Brie