|meyer lemon marmalade on homemade English muffins|
|citrus seeds in cheesecloth|
Ordinarily I make a blood orange marmalade for the tart but meyer lemon marmalade is a bit more bitter and so better suited to the almond cream and puff pastry.
|slivered lemons soaking overnight, but why?|
If anyone can provide insight on this, I would be much obliged!
The water and fruit must cook down by a fifth its volume before adding the sugar. In other words, begin with 5 quarts of water to 1.5 pounds of chopped fruit and boil until the water + fruit = 1 quart. Then add sugar depending on your sweetness preference. I added 3 and 3/4 cups.
|the canning set-up|
|elevated water bath rack|
|setting the marmalade|
|cornmeal dusted English muffins|
|English muffins cooked on the skillet|
|a perfect breakfast, anytime!|