from our home to yours, 'how to make meyer lemon and rosemary marmalade'.
10 lemons, 3 cups sugar, 3 sprigs rosemary (stemmed and chopped)
slice ends off lemons just enough to reveal the flesh, then cut in half length wise. make a small V cut through the center of the lemon to remove the core and the seeds. lay lemon cut side down on board. with sharp knife, slice into thin half moons. repeat this process for the batch of lemons and place in a non reactive pot. reserve any juice that is released while slicing the lemons and add to the pot with sliced lemons. cover lemons with sugar and simmer on medium heat for approximately 40 minutes or until lemons are tender and the liquid has turned into a viscous syrup. be careful not to over reduce the syrup as this will make the marmalade bitter and dense. remove from heat and allow to cool slightly. pour mixture into food processor along with stemmed chopped rosemary and pulse until lemon peel is coarsely chopped. pour warm mixture into a jar and refrigerate over night. your meyer lemon rosemary marmalade is now ready to spoon over everything from roasted duck, ham, biscuits, pancakes or even ice cream!