Meyer lemon and Cara Cara orange marmalade

By Bonnie Shershow
January 28, 2009

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Makes 6 half-pint jars

Bonnie Shershow of Bonnie's Jams, a Cambridge-based company, makes jams that are sold at local shops (A. Russo & Sons in Watertown, Nashoba Brook Bakery in West Concord, Formaggio Kitchen in Cambridge, and South End Formaggio). Lately, she's been making this marmalade with bright yellow Meyer lemons and pink-fleshed Cara Cara oranges.

9Meyer lemons
3Cara Cara oranges
1cup water
3cups sugar
1. Have on hand 6 clean half-pint canning jars.

2. Wash the lemons and oranges. Quarter the lemons and remove the seeds. Quarter the oranges.

3. In a food processor, work the lemons and oranges, using an on-off motion, until the fruit is in 1/4-inch pieces.

4. In a bowl, combine the lemons, oranges, and water. Cover and let stand overnight.

5. Transfer the citrus mixture to a heavy-based saucepan. Heat over medium-high heat until the mixture begins to boil. Add the sugar. Let it bubble, stirring often with a long metal spoon, for 20 minutes, or until a little of the mixture dropped from the spoon forms thick drops. (The mixture thickens as it cools.)

6. Pour the marmalade into the jars to within 1/4-inch of the top. Seal with the lids. Let the marmalade cool completely. Store in a cool, dry place for up to 1 year.