http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/ Musings on food, wine, laughter, and life Fri, 12 Mar 2010 00:25:47 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/comment-page-1/#comment-3363 An Awful Lot of Text for One Simple Recipe « verysmallanna.com Sun, 26 Apr 2009 21:22:02 +0000 http://www.foodgal.com/?p=863#comment-3363 [...] I still have to find time to try and thin out the over-cooked and ridiculously thick and sticky meyer lemon vanilla bean marmalade I made up a few days ago…it’s yummy otherwise, but I apparently have an issue with [...] [...] I still have to find time to try and thin out the over-cooked and ridiculously thick and sticky meyer lemon vanilla bean marmalade I made up a few days ago…it’s yummy otherwise, but I apparently have an issue with [...]

]]> http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/comment-page-1/#comment-3362 Eating Sunshine for Breakfast « verysmallanna.com Sun, 26 Apr 2009 21:18:21 +0000 http://www.foodgal.com/?p=863#comment-3362 [...] made this marmalade with meyer lemons and vanilla bean.  The recipe is here, and I encourage anyone who can get their hands on the ingredients to try it.  Just don’t [...] [...] made this marmalade with meyer lemons and vanilla bean.  The recipe is here, and I encourage anyone who can get their hands on the ingredients to try it.  Just don’t [...]

]]> http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/comment-page-1/#comment-3261 foodgal Sun, 19 Apr 2009 17:15:50 +0000 http://www.foodgal.com/?p=863#comment-3261 Richard: Thanks so much for the tips. The jam actually does gel using the original recipe directions. It does not gel to a consistency where it's as thick as a block of quince paste, but rather to a looser, but still quite thick consistency along the lines of a spoonable fruit conserve. So those who like a more solid consistency can definitely use your directions or those from the RealFoodHasCurves link in my comment right above this one. Richard: Thanks so much for the tips. The jam actually does gel using the original recipe directions. It does not gel to a consistency where it’s as thick as a block of quince paste, but rather to a looser, but still quite thick consistency along the lines of a spoonable fruit conserve. So those who like a more solid consistency can definitely use your directions or those from the RealFoodHasCurves link in my comment right above this one.

]]> http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/comment-page-1/#comment-3259 Richard Lock Sun, 19 Apr 2009 15:41:38 +0000 http://www.foodgal.com/?p=863#comment-3259 This recipe has too much sugar and will not gel if you raise it to 230F You need the same quantity of sugar as fruit, no more eg 3lbs lemons + 3lbs sugar and about 8 cups water. Raise temp to 222F approx. THAT'S ALL! If you need technical details I'll give them ... I've been making marmalade of all kinds for years! This recipe has too much sugar and will not gel if you raise it to 230F You need the same quantity of sugar as fruit, no more eg 3lbs lemons + 3lbs sugar and about 8 cups water. Raise temp to 222F approx. THAT’S ALL! If you need technical details I’ll give them … I’ve been making marmalade of all kinds for years!

]]> http://www.foodgal.com/2009/01/meyer-lemons-the-sweet/comment-page-1/#comment-2640 foodgal Wed, 11 Mar 2009 03:40:48 +0000 http://www.foodgal.com/?p=863#comment-2640 Liz, don't worry, the marmalade does set up. It's not cut-with-a-knife thick as some supermarket jams, but it's plenty thick to spread on toast. If you want a full-on thick version, check out Mark's post on RealFoodHasCurves. He uses a nifty trick involving apple peels. http://www.realfoodhascurves.com/food-blog/2009/2/28/meyer-lemon-marmalade.html Liz, don’t worry, the marmalade does set up. It’s not cut-with-a-knife thick as some supermarket jams, but it’s plenty thick to spread on toast. If you want a full-on thick version, check out Mark’s post on RealFoodHasCurves. He uses a nifty trick involving apple peels.
http://www.realfoodhascurves.com/food-blog/2009/2/28/meyer-lemon-marmalade.html

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