Meyer Lemons
The day after Thanksgiving was warm, but a little dreary here, and fall and winter sometimes keep me indoors when the weather turns. While hiding from the drizzle, I thought about what to do with the bumper crop of lemons that my Meyer Lemon tree has produced again this season. Lemon pie, lemon pasta, lemon picatta, lemonade….I’ve done them all. Today, I gave a try at Lemon Marmalade. Ten cups of sugar and a bag full of fresh lemons morphed into a dozen jars of bitter, sweet and tangy marmalade. Meyers are fine lemons and this was just another way to use up the bounty. It turned out very well and I’ll try that again. Now what am I going to do with the other four-hundred still on the tree?
Update: I looked at the tree again and I haven’t even made a dent so I decided to cook off a few more of the lemons today. Utilizing some fresh mint and freshly grated ginger root, I ended up with a bit of a variation on plain lemon marmalade. The basic lemon was very good, but Lemon/Ginger was better, and the Lemon/Ginger/Mint was in a class of its own. Now what am I going to do with 40 jars of marmalade???