- 1 lb nice, ripe Meyer lemons
- 1 C wildflower honey [TIP: That is wildflower honey - honey that actually has the fragrance of flowers. I use raw, unfiltered Michigan wildflower honey exclusively for this. A high-end orange flower honey would also be worth the investment.]
- 1 C granulated suger
- 1/2 tsp pure vanilla extract
- 1/2 C water
Meyer Lemon Honey Vanilla Marmalade
- 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
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...