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Meyer Lemon Jam
Last summer we got in a bunch of Meyer lemons for a private event. When the party was canceled, we ended up with about 50 pounds of lemons. So we said, ‘Let’s jam them!’ And we’re happy we did. Now that it’s winter and it’s really cold outside, we’ve got plenty of fresh jam, which makes us think of sunshine. Meyer lemon jam is close in flavor to an orange marmalade—you get that same bitterness and sweetness, but with a bright lemon accent. It goes really well with cheeses, especially soft and blue cheeses. I eat cheese, jam, and bread any time of day, all year long.”
Who Cassy Vires, executive chef and owner
2½ pounds Meyer lemons
6 cups water
6 cups sugar
1. Chop lemons, removing and reserving seeds and pith.
2. Tie seeds and pith in cheesecloth, and place in a large pot along with chopped lemons. Add water, and boil for 20 minutes.
3. Remove cheesecloth bag. Add sugar, and bring to a boil for 20 more minutes, or until set.
4. Remove from stove, then can or refrigerate in glass jars.Send This To A Friend Print Page
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