Meyer lemon … syrup

I’m going to blame the internet for this one, or perhaps absent canning buddy for storing all the recipe books while we completed the Great Renovation Project I wrote about over in the other blog. But I got myself confused with two different internet recipes today, and created something that tastes lovely, but is definitely not a jam. The idea was to do something with Meyer lemons, which have hit a few of the Toronto stores, although friend and I wavered between an internet recipe that added oranges and one that added pectin. Not quite sure how the confusion started, but I think we added water for the first, sugar for the second and lemons from God only knows where, and no amount of boiling seemed able to transform the resulting concoction from watery mess to proper, well-set marmalade. The peel is floating irritatingly at the top, and the liquid is barely a syrup, although I had this vague hope that it might set a little as it cooled.

It didn’t. Clearly drastic measures were called for.

Introducing my regular lemon ginger cake, with Meyer lemon syrup drizzled over the top to add moisture and a bite.

Now I only have 4-1/2 jars of the concoction to use up.

Bizarre next day update: overnigjht the marmalade set.. Not a firm set, but definitely a set. Curious.


1 Comment »

  1. Saw this on Cooking Channel yesterday and might inspire. Back to the Moroccan theme!

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