Meyer Lemon Marmalade & Finishing Salt: Simple Recipe!

Bring a little sunshine to your home during the dark days of winter with these simple Meyer lemon recipes!
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Meyer Lemon Finishing Salt
This salt is perfect to sprinkle after you're done cooking on chicken fish or vegetables!
Meyer Lemons (zest from 2-3 lemons per 1/2 cup salt)
any salt but coarse salt is best. I used what I had on hand: Real Salt
www.amazon.com...
Zest and massage the lemon zest into the salt.
Spread out evenly on parchment lined baking pan and cook in 150 degree oven for 30 minutes.
Remove from oven and break the salt chunks up with your hands and work the zest through the salt.
Pour into jars and seal. This Meyer lemon finishing salt should last for years if sealed.
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Meyer Lemon Marmalade
This sweet treat is perfect on toast, crackers, ice cream and tea!
You will use equal parts Meyer lemon pieces, sugar & water.
I use the lemons that I zested for my Meyer lemon finishing salt and cut these into eighths.
Find a piece of cloth like cheesecloth or white flour sack towel and save all of your seeds, the membranes from any loose segments, and parts that you would normally discard and put them into the cheesecloth. You will tie this off tightly and tie it to the handle of the pan and make sure that it is sitting in the water lemon mixture.
Bring this to a boil and boil for approximately 30 minutes or until the rinds are tender to bite into.
Once your bag of seeds and pith are cooled, squeeze this into a bowl. Squeezed juice will be a bit white and creamy and a little slimy but squeeze as much as you can as you will need to add this back to the lemon and water.
once you've added the pith sauce back to the lemon's water you will now add the sugar to the lemon water mixture and heat this to boiling. You will need this to reach a temperature of 220 to 225° Fahrenheit.
Once it's reached temperature, you can turn off and remove it from the heat and ladel into sterilized jars and seal. sealed jar should ping about an hour after they are sealed in which at that time you should be able to store these for a couple of months.
Tools you will need:
cutting board
knife
measuring cups and bowls
parchment paper
jelly roll pan
cheesecloth or flour sack towel
cooking twine
lemon zester
non-aluminum saucepan - You can use stainless steel or porcelain coated pans but do not use aluminum.
candy thermometer or instant read thermometer
sterilized canning jars and sterilized lids
canning funnel
ladle
These are great make ahead gifts for the holidays or really any time of the year!

[@amc2510]

Curious is the salt and lemon can be put into a dehydrator instead of oven.
Beautiful video. Thank you

[@TheoryofSimple]

It can, but it will take longer to do because the oven can get a higher temperature. 😊❤️

[@indirakozaric1191]

prelijepo

[@TheoryofSimple]

Thank you!!

[@tiara424777]

QUESTION
those lemons are expensive but got 5 for a treat
would half cup salt still cook half hr?

[@TheoryofSimple]

For the Meyer lemon salt, you can alter the recipe according to your taste. Personally, like a lot of zest in my salt. The baking time will depend on a couple things:1) how humid the weather is and 2) how large the zest is. Half an hour worked for my recipe and should work well if you follow it fairly closely.😃

[@tiara424777]

@@TheoryofSimple thank you for the reply!

[@dipaleeachharya4077]

you look so sweet even at this age...n i loved ur voice too.

[@TheoryofSimple]

Thank you! You just made my day!

[@azpugmom5138]

No water bathing?

[@TheoryofSimple]

If you're not going to be using the marmalade right away then yes you should water bath. Water bath and will allow it to be storeable for about a year if it's unopened.