Tuesday, March 4, 2014

Meyer Lemon Jam

Meyer Lemon Jam
One benefit of living in California is almost everyone has citrus trees or someone who does and wants to gift you with a constant supply of the fruit.  My daughter Anne has two Meyer lemon trees that produce prolifically.  I have all of the lemons I can use.
2 1/2 pounds Meyer lemons
6 cups water
6 cups sugar
Chop lemons, removing but reserving pith and seeds.

Tie seeds and pith in cheesecloth and place in a large pot along with chopped lemons.  Add water and boil for 20 minutes.

Remove cheesecloth bag.  Add sugar, and bring to a boil for 20 minutes more or until set.

Remove from heat, then process in sterilized jars or refrigerate in glass jars.

This recipe comes from Cassey Vires, executive chef  and owner of Table in St Louis.  web: tablesl.com 

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