Meyer Lemon and Cardamom Marmalade Recipe

Cooking Directions

• STEP 1.Slice the Meyer lemons into thin rounds, removing any seeds.
• STEP 2.In a large pot, combine the lemon slices, sugar, and cardamom pods.
• STEP 3.Bring the mixture to a boil over medium heat, stirring occasionally.
• STEP 4.Reduce the heat to low and simmer for about 1 hour until the mixture thickens.
• STEP 5.Remove the cardamom pods and transfer the marmalade to sterilized jars.
• STEP 6.Allow the marmalade to cool completely before sealing the jars.
• STEP 7.Store in a cool, dark place and enjoy!

Cooking Tips

• Meyer lemons are sweeter and less acidic than regular lemons, making them perfect for marmalade.
• If you prefer a smoother texture, you can blend the marmalade after cooking.
• Experiment with other spices like cinnamon or ginger for different flavor variations.

Storage and Serving

• Store the Meyer Lemon and Cardamom Marmalade in sterilized jars in a cool, dark place.
• Once opened, refrigerate and consume within 2-3 weeks.
• Spread the marmalade on toast, scones, or use it as a glaze for roasted meats.