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Meyer-Lemon and Cardamom Marmalade
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
4 Meyer lemons, scrubbed
4 lemons, scrubbed
3 cups sugar (approximately)
4 cardamom pods, crushed
1/4 teaspoon kosher salt
Gallery
Meyer-Lemon and Cardamom Marmalade
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Gallery
Meyer-Lemon and Cardamom Marmalade
Credit:
Johnny Miller
Meyer-Lemon and Cardamom Marmalade
Credit:
Johnny Miller
Meyer-Lemon and Cardamom Marmalade
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
Recipe Summary
prep: 15 mins
total: 1 hr 5 mins
Yield: Makes 3 cups
prep: 15 mins
total: 1 hr 5 mins
prep:
15 mins
total:
1 hr 5 mins
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 4 Meyer lemons, scrubbed
- 4 lemons, scrubbed
- 3 cups sugar (approximately)
- 4 cardamom pods, crushed
- 1/4 teaspoon kosher salt
Directions
Remove peel and pith from 2 Meyer and 2 regular lemons. Remove seeds and coarsely chop fruit. Thinly slice remaining 2 Meyer and 2 regular lemons; remove seeds. Combine all lemons in a medium saucepan. Add 2 cups water and bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat. Press parchment directly onto surface and refrigerate at least 8 hours and up to 1 day.
Place a few small plates in freezer. Remove parchment from lemon mixture; return to a boil, then reduce heat and simmer until rinds are very tender, 15 to 20 minutes. Measure mixture (you should have about 3 cups), then return to pan. For every cup of mixture, add 1 cup sugar. Add cardamom and salt.
Bring to a boil, stirring until sugar has dissolved. Clip a candy thermometer to pan and continue to boil, stirring frequently, until rinds are translucent, mixture has a golden-amber color, and thermometer reads 220 degrees, 15 to 20 minutes. To confirm doneness, drop a spoonful of mixture on a frozen plate; if marmalade has a slight film when pushed with a finger, it’s done. If it spreads out and thins immediately, continue cooking and test again after a few minutes. Transfer marmalade to airtight containers and let cool completely. Cover and refrigerate up to 1 month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Meyer-Lemon and Cardamom Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Meyer-Lemon and Cardamom Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
