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Recipes Fresh From The Farm

Meyer Lemon Marmalade - Reduced Sugar Version - Joan Griffin

Glenda Castelli

According to the amount of fruit.

Glenda wrote in her note: "Here is Joan Griffin's recipe for Lemon Marmalade. She has been tweaking this recipe for years to use less sugar. The lemon skin has enough pectin. She mixes a little of this with goat cheese and spreads on crostini that has been toasted with their own olive oil. I could eat a whole plate full. I am making some this week."

  • Wash lemons; cut ends off
  • Quarter and remove seeds
  • Put lemons into Cuisinart and pulsate until consistency of marmalade
  • Measure fruit into large non-reactive pot (I use enameled Dutch oven) and for each cup of fruit add 1 1/2 cups water. Bring to boil; boil for 20 minutes.
  • Let sit in cool place for 24 hours.
  • Measure fruit into another pot; for each cup of fruit add 1 cup sugar. Add small amount vanilla and salt.
  • Bring to a boil and stir until sugar dissolves. Using candy thermometer, cook till it reaches 220 degrees. Careful not to burn or allow to boil over!
  • Skim off foam.
  • While still hot, ladle into canning jars and put on tops. Seal with a hot bath per instructions.