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Barbara McLaughlin’s Favorite Meyer Lemon Marmalade

  • Meyer Lemon Tree

  • It’s no coincidence that our May collection launched with a cotton shirt adorned with a bright lemon print, our creative director’s wife (and muse) Barbara McLaughlin has 7 Meyer lemon trees at their home in Florida!

    Below, Barbara gave us the lowdown on her citrus crush and shared her favorite Meyer lemon marmalade recipe, the most delicious pastime to master while we spend more time at home.

    1. How Did Your Love of Lemon Trees Begin?

  • Lemon Tree Illustration

  • The lemon "thing" started about 10 years ago when I was gifted my first Meyer lemon tree. I actually now have 7 trees here in Florida. And if that's not enough, I have 5 very "young" trees that I grew from seeds, brought to me by a dear friend and fellow lemon-lover.

    2. Is Marmalade Your Favorite Lemon Recipe?

    I'm pretty much a one-trick pony (mostly marmalade) but I do have two absolute favorites that I make A LOT with the lemons. The first came from the blog of the wonderful Ted Kennedy Watson (of Watson Kennedy). It’s the easiest and most delicious thing in the world—a one-pan wonder—"Chicken, Meyer Lemons, Olives & Rosemary" . You'll be making it soon too I predict.

    Last year I got Marissa McClellan's book The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate and Share Your Homemade Pantry and it was a revelation. I never would have thought to make granola with Meyer Lemon marmalade but now I do all the time.

    3. Thoughts on our new lemon-printed Lois shirt

    It has the perfect bold, graphic, 70s vibe that I think is just me! Just add lemon yellow clogs!

  • Lemon-printed Lois shirt

  • Shop here.

    Barbara’s Favorite Meyer Lemon Marmalade Recipe

  • Meyer Lemon Marmalade

  • Yield & Time

    • Makes 6 (½-pint) jars
    • Active time: 1 ¼ hours
    • Total time: 25 ¼ hours

    Ingredients:

    • 6 Meyer lemons (1 ½ pounds)
    • 4 cups water
    • 4 cups sugar

    Equipment:

    • Cheesecloth
    • Kitchen string
    • 6 (½-pint) Mason-jar type jars, sterilized

      • Preparation

      Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart non reactive heavy pot and let mixture stand, covered, at room temperature for 24 hours.

      Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

      Ladle hot marmalade into jars, filling to within ¼ inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Let the jars cool completely.

      * Note: Marmalade keeps, stored in a cool, dark place, up to 1 year.

      Check out some more Spring recipes!