Tart Cherry and Meyer Lemon Marmalade
- 2 pounds Meyer lemons, washed well and chilled
- 2 cups Montmorency tart cherry juice
- 1 cup water
- 2 1/4 cups granulated sugar
- 1 tablespoon Pomona's Universal Pectin
- 1 tablespoon calcium water
- 3 tablespoons lemon juice
- Remove ends of lemons. Cut in half lengthwise, then cut a triangular notch down the middle to remove the center pith. Run your thumb along the inside of the notch to remove seeds, working over a bowl to catch any and all juice. Reserve seeds (they’re full of valuable pectin and we’ll need them later). Thinly slice remaining lemon into strips using a sharp knife or mandoline. You should have about 4 cups of lemon slices.
- Transfer to a large bowl along with Montmorency tart cherry juice and 1 cup water (filtered, if necessary). Secure any seeds in a tea ball or length of cheesecloth tied into a bundle and submerge into the liquid; cover tightly with plastic wrap and refrigerate overnight or up to 2 days.
- When you are ready to can, prepare canner and wash/sterilize your half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
- Remove the cheesecloth bundle; squeeze out any remaining juices and discard the seeds. Pour the soaked fruit and all liquid into a large, non-reactive saucepan.
- Bring to a simmer over medium-high heat and cook, stirring occasionally, for 20 minutes.
- Meanwhile, place sugar in a bowl. Whisk in pectin until evenly incorporated. Prepare calcium water according to package instructions.
- Once marmalade has been simmering for a solid 20 minutes, remove from heat and measure. You should have approximately 4 cups of cooked fruit (measuring is important to ensure the proportion of pectin and sugar is correct).
- Return to medium-high heat and stir in calcium water and lemon juice. Bring to a vigorous boil, then add sugar mixture, stirring until sugar is dissolved and mixture returns to a full rolling boil that can’t be stirred down, about 2 to 3 minutes. Remove from heat.
- Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Recipe courtesy of Lindsay Landis, http://www.loveandoliveoil.com.
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