Meyer Lemon ~ Orange Marmalade

Our meyer lemon tree is producing so profusely that I can't keep up with giving the lemons away! So out come the lemon recipes. Marmalade is first, limoncello and lemon syrup will follow later. Marmalade is generally more time consuming than jam, but once you have made one or the other you will be happy to put in the time because they just taste far better than anything store bought. IMG_0539


Cut peel into small strips

  • Peel of 2 lemons, cut into very fine strips
  • Flesh of 8 lemons, skin and seeds removed
  • Peel of 2 oranges, cut into very fine strips
  • Flesh of 2 oranges, skin and seeds removed
  • 1/2 cup of lemon juice
  • 1 cup of water
  • 2 1/2 cups of sugar (if you use brown sugar the jam will be much darker, the only time I use white sugar is when making lemon or orange products)
  • 3 small jars with lids


Gel test

  1. Mix water, juice, flesh and peel in pot, briefly bring to a boil, cover with lid, simmer for about 20 minutes to soften peel, stir frequently.
  2. Add sugar, bring briefly to boil, stirring to mix in sugar

    Sterilizing the jars in boiling water

  3. Reduce heat just so mixture boils gently, stirring frequently to prevent burning
  4. Skim off any foam that develops
  5. Cook until a teaspoon of mixture dropped on a cold plate gels, 15 to 20 minutes
  6. Sterilize jars and lids by boiling them for 5 minutes in a large pot. They have to be fully immersed in the boiling water!
  7. Remove the jars and lids from the pot with a tongs, place them upside down on a freshly washed towel to let water drain out. Do NOT touch the inside or rim of the jar and lids when putting them right side up to be filled.
  8. Ladle hot marmalade into sterilized jars, filling to within 1/4 inch of top.

    Sterilized jars before getting filled

  9. Wipe rims with dampened paper towel, make sure to use a fresh, clean bit of towel for each jar to avoid contamination.
  10. Seal jars with lids.
  11. I learned how to make jam when I was growing up. I was taught that sterilizing the jars before use will suffice with any sweet product and that with vegetables or herb, garlic or onion containing foods further sterilization in a water bath is needed. Here in the US the custom is to do the water bath sterilizing for jams and marmalade as well. If you want to do that, here is how:

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. Cool jars completely.

In either case, if the jar is not properly sealed (the seal needs to be hard to break or pop when you open the jar) do NOT eat it the product; it might be spoiled and contain botulism bacteria.

Maroccan Halibut with Preserved Lemon

This fish tagine is by far my favorite way to cook halibut. The fish is marinated in a chermoula, a marinade used in Algerian, Moroccan and Tunisian cooking, which gives it an excellent flavor. The preserved lemons give the dish an unusual and delightfully different taste. hal maroc plate2


  • 2-3 cloves of garlic, pressed
  • 1/4 teaspoon red pepper flakes


  • small bunch of cilantro, chopped
  • 1-2 teaspoons of ground cumin
  • Juice of one lemon
  • Pinch of saffron
  • 1 teaspoon of salt
  • 2-3 tablespoons of olive oil


Combine garlic, red pepper flakes, cumin, saffron, salt and cilantro in pestal and pound with a mortar until pasty and well mixed. Add lemon juice and oil. Cover fish with the marinade and marinate in the refrigerator for 1 - 2 hours.

Main Dish:

  • 2 pounds fresh halibut, skin remove, cut into large chunks
  • 4 carrots finely chopped

    Cooking the fish.

  • 1/2 preserved lemon, finely chopped
  • 1 large can/jar of tomatoes with juice, cut into large chunks
  • 1 red onion, finely chopped
  • 2-3 tablespoons of olive oil
  • 2/3 cup of white wine
  • Salt and pepper to taste


  1. Heat oil in a heavy casserole dish such as a LeCreuset pot.
  2. Stir in onions and carrots and saute until soft.
  3. Add the preserved lemon and tomatoes with liquid. Cook on low flame for about 10 minutes.
  4. Add wine. Briefly bring liquid to a boil, cover pot and simmer for 15 minutes.
  5. Add fish, cover well with veggies and liquid (add small amount water if needed)
  6. Cook gently until fish is done, 6-8 minutes.
  7. Season to taste

Serve with couscous and veggies.

Serves 4 people

Bon Appetit!