One of my cooks ( Melody, thanks so much!) recently made me this jam from her mother's Meyer Lemon tree. She said it was sunshine in a jar and well, she wasn't kidding. I really needed this on a gloomy cold Saturday morning. It was in a word...Perfection. Bright and lemony with a hint of Tropical climes and the heady aftertaste of luscious vanilla, in a way that vanilla could never be on its own. It was a very thoughtful gift of homemade love....and its ALL MINE.I am not sure what recipe Melody used for this but here is one from Epicurious that you might enjoy..
Ingredients
- 1 1/4 pounds Meyer lemons
- 5 cups water
- 5 1/2 cups (about) sugar
- 1 vanilla bean, split lengthwise
- Pinch of salt
Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.
Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)
and here are some more rantings about this lovely confectionery bliss of wonderful breakfast anytime goodness sunshine in a jar! Click here for Food Gal's version of perfection!
Enjoy!
Chef
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