The problem here is that neither my wife nor I uses marmalade.

In each of the past two years, a coworker has given us a jar of Meyer marmalade. The first year, most of it went unused. The second year, we explained the problem and declined the gift, with thanks.

But I’m sure Rochelle will appreciate the recipe!

Lemon Marmalade
Slice 8 lemons (2 mm slices). Boil in 6 cups of water, uncovered, 20 min. Cool 1/2 hour. Drain, saving the liquid. Pick out the seeds. Add water to the liquid to make six cups. Add four and a half cups of sugar and the peel and 1/2 tsp. of margarine to the liquid. Boil to gel stage. The recipe says for 1/2 to 1 hour. I have found that it takes more like 1 to 1 and a half hours. The boil will change when it’s ready. It will clump as it drops off of the wooden spoon. The way I recognize the change in the boil is when the bubbles get to be little instead of big. I couldn’t figure this out when I read about it, but when it happened, I recognized it. Ladle into sterile jars. This recipe makes about 8 to 10 cups. Process the jars for 10 minutes. (This means to put the sealed jars into boiling water for 10 minutes. A good basic cookbook, like the Joy of Cooking, will tell about processing). I like this recipe because it’s not too sweet – it’s got a nice tart lemony flavor. Also, I like it better than orange marmalade because it doesn’t have that same bitter taste as orange marmalade has.

I’m not setting rules for what should or should not be in comments, other than things that cause me to delete posts (illegal suggestions, obscenities, hateful statements); I enjoy seeing what comes up! If recipes seem to suit this post, fine with me.

But I’m also not the expert here. I believe restaurants serve Meyer lemon tarts and other things where a sweeter version of a lemon works well. I do know that the skin is supposed to be edible as well, and suspect that Meyer zest gets used in various recipes. We use the few that we keep just to freshen up the kitchen or to drizzle over cut pears and the like to delay browning…and we only keep three or four out of the 100 or so we handle each week.