Tired of marmalade? Need some zest for other purposes? This may be the jam for you!
I have a little dwarf Meyer Lemon in a pot on my back patio. It has been a hero the last couple of years, but seems to be taking a break. I had more than 40 lemons from it last year. This year, not so much. Lucky for me, my dear friends, Bill and Marina moved in to new home with their own Meyer Lemon tree and they brought me a giant shopping bag full! What you see in the photo above, is about half of what Marina brought to me a couple of weeks ago.
Note to Self: Do not attempt to dry citrus peels during the monsoon season. Green mold will result.
I really like dried lemon zest for a number of uses. I use it in herbal teas and grind it up with salt for dry brining. It's just good stuff to have around. So, my plan was to use these lemons to make dried zest and frozen cubes of lemon juice. The tray above gave me a bunch of zest strips and one gallon size bag of cubes. I also had plenty left to make this jam. Unfortunately, the zest, left to air dry, picked up green mold and was a loss. California has been in a serious drought for over four years. This year, we're having major flooding. I now know that humidity makes a big difference when attempting to air dry. Sigh.
Yummy juice for later!
The Meyer lemons I have used have been pretty soft when ripe. Unlike limes and Eureka lemons, they are very hard to cut into clean segments because of the softness and the number of seeds. To get around this, you need a very sharp knife and patience. I cut away the pith, then held the lemon upright and cut down so that the edges of the segments are removed from the tough, seedy center. Whenever you are cutting soft juicy fruits, do use a pan under your cutting board to capture the juice that gets away.
This batch takes 5 cups of lemon pieces and juice. This will take 10 to 15 lemons, depending on the size. I added some of my pectin booster to help the set and one vanilla bean. The vanilla bean softens and enhances the zing of the lemons and makes this jam beautifully aromatic.
Meyer Lemon and Vanilla Bean Jam
5 cups prepared Meyer Lemon pieces and juice
1 vanilla bean, split and scraped
1 cup pectin booster or a bundle of lemon seeds in a sachet
5 cups sugar
Prepare 7 half pint jars, lids and rings and your boiling water bath.
After preparing the fruit, add the split vanilla bean, pectin booster and sugar. (You may pop this in your refrigerator for up to a week, if you don't have time to do the processing on the same night you cut up the fruit.) If you wish to use a sachet of the lemon seeds, save them as you prepare the fruit and keep them separate from the fruit until you start the cooking process. If you don't mind a deeper bitterness from the seeds, you can throw them in earlier. Most of my fussy processes are designed to keep the bitterness at bay.
When you are ready to can, start your boiling water bath. Place the fruit mixture in a large pot and bring to a boil. Place a few saucers and tea spoons in the freezer for performing the "plate test" later.
If you are using pectin booster, be sure to watch your stove, as the apple pectin will often foam up more vigorously than plain fruit. When the jam comes up to 220 degrees, remove a spoon and saucer from the freezer and scoop out some of the jam. Place it back in the freezer for a couple of minutes. Turn the jam off or on low while you await the test. Remove the saucer and push the jam with your finger. If the surface wrinkles, it is done!
Remove the jam from the heat and remove the vanilla bean. Skim off any remaining foam. Sterilize the jars in the boiling water bath for 5 minutes and drain. Give the jam a careful stir to distribute the solids, then carefully fill the jars, leaving 1/4 inch head space. Wipe rims and top with lids and rings. Finger tighten and process in the boiling water bath for 10 minutes. Carefully remove from the boiling water bath and place on a towel lined tray. Leave undisturbed until they pop! Makes 7 half pints and some for your snack!