Sunshine in jars! Every year, I fall in love with Meyer Lemons all over again. They are beautifully sweet yet tart, a little bitter, and oh so juicy. Because they are mostly only available in these parts in winter, I try to make them last as long as possible with jams and jellies, curds and sugars. So here we have two of those things: jam and curd. Very delicious for breakfast or tea, add a bit of curd to yogurt or even a vinaigrette. Delicious.
Ingredients, for the Jam
6 Meyer lemons (1 1/2 pounds)
2 cups water
2 cups sugar
You will also need: cheesecloth, Kitchen string and 4 (1/2-pint) Mason-type jars, sterilized
Directions
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine all with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature for 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids. Seal according to your regular jarring method, or simply store in fridge for up to 3 months.
Ingredients, for the Curd
6 egg yolks
1 cup Meyer lemon juice
3 tablespoons finely grated Meyer lemon zest
1 1/4 cup sugar
1 stick of butter, cut into small cubes
You will also need: 4 (1/2-pint) Mason-type jars, sterilized
Directions
Combine the egg yolks, juice, zest and sugar in a medium saucepan and whisk together until smooth (this will help avoid chunky bits of cooked egg yolk). Cook over medium heat, stirring constantly until the mixture coats the back of a spoon (about 8-9 minutes). Remove from heat and stir in the butter, one cube at a time, making sure that the butter melts completely before adding the next piece.
Pour the lemon curd through a fine mesh strainer set over a medium work bowl. This will catch any big zest and any bit of unsightly thickened eggs. Then, pour finished lemon curd into clean containers and either continue your usual canning process, or cover with a layer of plastic wrap that’s been placed directly on the surface of the curd. Keep refrigerated for up to 2 months.
