Raspberry Meyer Lemon Marmalade

[Updated 8-3-2009: I finally got my camera & cable in the house at the same time! So thought I might as well add the photos I had taken!]

With our previous CSA fruit share, we were blessed with several Meyer lemons. They were raved about in our newsletter like they were some kind of amazing offering so I figured I better try a few things with 'em! They are officially gone now, and I used them successfully in Meyer Lemon Bars, Meyer Lemon Cheesecake (based on the Lemon Cheesecake recipe in How to Cook Everything and also very similar to this one with lemons added), and my favorite: Raspberry Meyer Lemon Marmalade.

I of course could only find a recipe for Meyer Lemon Marmalade and one for Raspberry Lemon Marmalade (not specifically for Meyers) so I did my own thing to combine the two and amazingly - IT WORKED!

Raspberry Meyer Lemon Marmalade
4 Meyer lemons
2 c crushed raspberries
2 c water
6 c sugar

(Steps 1-7, parts of step 8 and accompanying photos are borrowed from Simply Recipes.)

Preparing the fruit

1 Scrub the lemons clean. Discard any that are moldy or damaged.

2 Prepare the lemons. Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise.

As you cut the lemons into segments, if you can, pull off any exposed membranes. Just get the ones that are easy to get to, ignore the rest. When you've cut down to the final segment, cut away the pithy core. Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin.

Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.

3 Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag.

First stage of cooking

4 Place the lemon segments and water into a large, wide pot.

5 Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.

6 Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. Test one of the lemon peel pieces by eating it. It should be soft. If it is still chewy, keep cooking until soft.

Remove from heat.

7 Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable to touch.

Add the raspberries, sugar and pectin

8 Add the raspberries and sugar to the mixture and bring to a boil. Meanwhile, once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. You should be able to get a tablespoon or two more from the bag. It has the consistency of sour cream. Return this pectin to the pan with the lemon mixture.

Continue to boil the mixture until it reaches a temperature of 220-222°F.

9. Process for 10 minutes in a hot water bath.