Meyer lemons are abundant year-round on my trees in Sausalito.  I try not to waste a single lemon.  I give a lot of them away as gifts to friends and neighbors, and I look for new ways in which to preserve these treasures.

I started making Meyer lemon marmalade several years back, and it has now become very popular with my friends.  In order to keep the rinds from becoming too chewy, it is important to add an equal amount of water to the mix.  In fact, I use a 1:1:1 ratio – chopped Meyer lemons:water:sugar.

This marmalade is especially good with freshly-made scones.

It also goes well with goat cheese.  I simply spread some crusty bread with fresh goat cheese and then spread Meyer lemon marmalade over the top.  It is always a hit!

Ingredients
8 cups Meyer lemons, thinly chopped (approx. 16 lemons)
8 cups water
8 cups sugar

You will also need:
Chef’s knife
Large pot, such as a Dutch oven
Large spoon
Skimmer
Candy thermometer
Large open pan for sterilizing jars
6-7clean jars with new lids and rings
Canner
Jar tongs
Kitchen towel
Canning funnel, clean and sterilized
Paper towels
Regular tongs

Instructions

Place the chopped Meyer lemons, water and sugar into a large pot.  Bring to a boil over medium-high heat.  Reduce the heat and cook at a medium boil, stirring frequently to keep from sticking.  Skim any foam from the top. Continue to cook until the marmalade reaches 220^oF or until thickened.

Meanwhile, put about an inch of water in the bottom of a large open pan.  Add the clean jars, open top down.  Bring to a slow simmer and let the jars cook for at least 10 minutes.  Keep hot.

Put enough water into the canner to completely cover your jars by about an inch.  Put it on a back burner and bring to a boil.

When the marmalade is ready, remove a jar from the hot skillet using the jar tongs and place the jar upright onto a kitchen towel.  Place a funnel into the jar.  Ladle the hot marmalade into the jar until it is almost full.  Leave about ¼” of space at the top.  Wipe the rim of the jar with a paper towel (a damp paper towel works best).

Drop one of the lids into the skillet with the hot jars and leave it there for about 30 seconds.

Remove the lid from the water with tongs and place it on top of the jar filled with marmalade.  Place a ring on the jar and tighten it.

Repeat until all of the marmalade has been ladled into the jars.  Gently place each jar into the canner (the water should be hot by now).

Cover the canner and bring the water to a boil.  Reduce the heat slightly and boil the jars for at least 5 minutes.  I typically do it for 7 minutes.

Turn off the heat underneath the canner.  Remove the jars from the water, dry them off and place them on the countertop to cool.  You should hear the lids pop within a few minutes.  If the jar is sealed, the lid dips slightly in the middle.  If the lid sticks up in the middle, then the jar has not sealed and the marmalade should be refrigerated and consumed within a week.

Be careful with the marmalade until it completely cools – don’t shake it around much.

Makes about 6 (8 oz.) jars of sunny marmalade.

Note: Several photos courtesy of McArdle Images.

A friend just delivered a surplus of figs – perfect for making fig chutney!  This chutney is a delicious compliment to slow-roasted pork and duck confit.  It really adds zip to hamburgers, as well.  I use Sherry vinegar in the recipe because I like the distinctive, nutty flavor it brings, but you can use your favorite red wine vinegar.   This chutney needs to cook for a couple of hours in order to maximize flavors and to reach a consistency that is not runny.  It will be worth the time involved.  You can either make a smaller batch, refrigerate it and eat it within a couple of weeks, or preserve this chutney in jars (in a water bath)  to keep on the shelf. 

Ingredients
5 cups red wine vinegar, such as Sherry vinegar
3 cups light brown sugar
1 large onion, chopped
2 Tablespoons fresh ginger, grated
Zest of 1 lemon
1 1/2 teaspoons yellow mustard seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick cinnamon
2 teaspoons fine sea salt
3 lbs figs, cut into quarters

You will also need:
Large pot
Large spoon
Scale for weighing figs

If preserving in jars:
Large skillet for sterilizing empty jars
Water
8 oz. or smaller jars (your preference) with lids and rings
Tongs
Kitchen towel
Large canning pot for water bath

Instructions
Combine the vinegar, sugar, onion, ginger, zest, mustard seeds, cloves, allspice, cinnamon and salt in a large pot and bring to a boil. 

Reduce heat to medium and cook for about an hour until the mixture is reduced to about 1/3.  It should be starting to thicken. 

Add the sliced figs.  Turn the heat up to medium high and bring to a boil.  Reduce the heat to medium.

Cook for about an hour, stirring frequently, until thick like preserves.  The chutney should be a deep brown at this point. 

Remove the cinnamon stick and discard it.  The chutney is ready to serve. 

If you are preserving the chutney for later, then follow these directions for preparing and filling the jars and processing them in a water bath.

Prepare at least five 8oz. jars by first making sure they are very clean.  I like to take them directly from the hot dishwasher.  Place about 2 cups of water into a large saute pan and bring to a boil.  Place the jars, bottom side up, into the skillet. Reduce the heat and simmer with the jars in there for about 10 minutes.   Keep hot.

When the chutney has finished cooking, ladle it while still hot into the hot jars (careful – these jars are HOT), leaving only about 1/4″ of space at the top of the jar.  Wipe the rim of the jar with a damp paper towel.

Note that it is important to seal each jar before starting on the next one.  Before putting the lid onto each jar, drop the lid into the boiling water in the saute pan for 30 seconds.

Remove the lid from the water and place it on top of the hot jar with the chutney.  Put the ring on and twist tightly to seal.  Repeat with each jar until all of the chutney is in the jars.  If you have a little bit of chutney left over, then put it into a dish, cover it with plastic wrap and have it with your lunch the next day.

Meanwhile, prepare your water bath by heating enough water in the super large pot to cover your jars. Gently place the jars into the water.  Bring the water to a boil. Reduce the heat to a medium-low boil, and cook the jars of chutney for 7 minutes.

Remove the jars from the water, dry them off and store them on the countertop.  Check them a little later to make sure that the lids have sealed.  If so, store them in a cool, dry place.  If not, then put them into the refrigerator and use within two weeks.  You can also freeze them for later use.

This coffee cake is so simple to make and is moist, crunchy and delicious.  I used olive oil and yogurt in this recipe instead of butter and milk.  You can use any fruit that is in season.  In this instance, I used fresh pears and blueberries.  Note that you don’t even need a mixer – you can mix it all by hand. 

Ingredients
2 cups plain flour (You can substitute 1/4 cup plain flour for 1/4 cup whole wheat flour, if desired.)
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup extra virgin olive oil + extra for the baking pan (I use the “everyday” olive oil from California Olive Ranch)
1 cup Greek-style yogurt (I use 2% from Fage)
1 teaspoon vanilla extract
1 1/2 cups fruit, peeled and coarsely-chopped (or whole, if using berries)

Topping:
1/4 cup extra virgin olive oil (I use the “everyday” olive oil from California Olive Ranch).
1/2 cup brown sugar, packed
1/3 cup plain flour
1/3 cup oats
1/3 cup chopped pecans
1 pinch salt
1 teaspoon cinnamon

You will also need:
3 mixing bowls
Whisk
Large spoon
Medium baking dish

Instructions
Preheat the oven to 350 degrees F/175 degrees Celcius.   Grease the baking pan with olive oil and set aside. 

Place the flour, baking powder and salt into a mixing bowl.  Stir to combine.

Put the eggs and sugar into a second mixing bowl and beat with a whisk until creamy. 

Add the olive oil and yogurt.  Mix well.  

Add the flour mixture and the vanilla.  Stir well to incorporate. 

Add the fruit.  Stir to combine. 

Pour the mixture into the greased baking pan. 

Combine all of the topping ingredients until moist and crumbly. 

Sprinkle them over the top of the batter in the baking pan. 

Place the pan into the preheated oven and bake for about 45 minutes or until the cake bounces back when pressed in the center.   

Remove the cake from the oven and let it cool for 15 minutes before slicing.  Serve with vanilla-laced whipped cream, if desired. 

Serves 8. 

Note: Top photo courtesy of Sean McArdle.

These muffins are delicious and easy to make.  They contain no butter or milk but use low-fat yogurt and olive oil instead.  I have made these muffins with a number of different citrus fruits – Meyer lemons, limes, grapefruits, Satsuma mandarin oranges – and they always turn out great! 

Ingredients
For the muffin:
1 1/2 cup all-purpose unbleached flour
2 teaspoons baking powder
Large pinch of salt
2 teaspoons citrus zest
3 eggs
1 cup sugar
1/2 cup mild-flavored olive oil
1/2 cup low-fat (2%) plain yogurt (I typically use Fage Greek-style yogurt.)

For the syrup:
1/4 cup citrus juice
1/4 cup powdered sugar

You will also need:
2 medium-sized mixing bowls
Whisk
Large Spoon
Muffin pan for 12 muffins
Paper liners for muffin pan

Instructions
Preheat the oven to 350 degrees Fahrenheit.

In a medium-sized mixing bowl, mix together the flour, baking powder, salt and zest.

In a second mixing bowl, whisk together the eggs, sugar, olive oil and yogurt.  When they are mixed well, add the dry ingredients and stir just until they are incorporated. 

Pour batter into each of the muffin liners until they are about 2/3 full.  There should be enough batter for 12 muffins. 

Bake for approximately 18 minutes, until the top springs back when pressed.  Remove from the oven.  Let cool for about 5 minutes. 

Meanwhile, make the syrup by mixing together the citrus juice and the powdered sugar.  Poke holes into each muffin with a fork.  Drizzle some citrus syrup over each muffin.  

Makes one dozen muffins.

Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers.  It has a fragrance similar to that of lemon blossoms.  One of my favorite ways to use this citron is to candy it.  You can either enjoy it simply candied or dip it into a great-quality melted dark chocolate to finish. 

Ingredients
1 medium-sized Budda’s hand citron, washed and dried
2 cups sugar (unrefined works great in this recipe)
2 cups water

3 ounces great-quality dark chocolate (optional)

You will also need:
Cutting board
Chef’s knife
1 medium-sized saucepan
Slotted spoon
Baking sheet
Cooling rack
Parchment paper
1 double-boiler (if coating with chocolate)
Another baking sheet (if coating with chocolate)

Instructions
Slice the Budda’s Hand citron into thin (1/8″) slices. 

Bring the water and sugar to a boil in a medium saucepan. 

Add the Budda’s Hand citron. 

Reduce the heat and simmer for about 45 minutes-1 hour, until the citron is translucent and the liquid has thickened.

Meanwhile, line a baking sheet with a sheet of parchment paper.  Place the cooling rack on top.  

When all of the citron in the pot is translucent, remove the pot from the heat.  Using a slotted spoon, remove the citron from the liquid and spread it out on the cooling rack. 

Pour the remaining liquid into a jar. 

Cover tightly with a lid and refrigerate when cool.  This liquid will set up like jelly and will be delicious on bread and with cheeses – a nice bonus!

When the candied citron has totally cooled, either store it in an airtight container in the refrigerator – or take part of it (or all of it) and coat it with dark chocolate.

Chop the chocolate into small pieces. 

Bring about an inch of water to a boil in the bottom of your double-boiler.  Bring the water almost to a boil.  Turn the heat down to low but make sure that the water is still hot.  Place the chocolate in the top of the double boiler and place it over the bottom pan of hot water.  Stir the chocolate until it melts.   Turn off the heat but leave the pot on the burner. 

Meanwhile, line the second baking pan with a piece of parchment paper.  Dip the candied citron pieces into the chocolate and place each one on the parchment paper to cool.

When completely cool and the chocolate has set up, store in an airtight container in the refrigerator.

Yield:  About four dozen pieces.

I call these buttery bites “no-fuss cookies” because they are mixed in the food processor – in one simple, easy step.  They can be made for children and for grown-ups, too.  The glaze calls for either orange juice or Cointreau – use the Cointreau if only grown-ups will be enjoying them!   And, of course, you can cut them into any shape you’d like!

Ingredients

For the cookies:
1 cup + 2 Tablespoons all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon baking powder
1 stick (4 oz.) unsalted butter, softened
1/2 cup sugar
1 Tablespoon grated orange zest
2 medium egg yolks
1 teaspoon vanilla extract

For the glaze:
1/2 cup powdered sugar
1 Tablespoon orange juice or Cointreau liqueur
1 Tablespoon full-fat milk or half-n-half
1 teaspoon grated orange zest

You will also need:
Food processor with blade attachment
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper or silpat mat
Baking sheet
Metal spatula
Cooling rack
Small bowl
Teaspoon

Instructions
Preheat the oven to 350 degrees Fahrenheit.

Put all of the cookie ingredients in the food processor and process for about a minute until the dough comes together.  Remove the blade and set it aside.  Gather up the dough and wrap it in a piece of plastic wrap. 

Let the dough rest in the refrigerator for at least a half hour.

Remove the dough from the refrigerator and roll it out between two sheets of plastic wrap until it is about 1/4″ thick.  Using the cookie cutters, cut into your desired shapes. 

Place the parchment or silpat onto the baking sheet.  Place the cookies onto the baking sheet. 

Bake for about 11 minutes or until lightly browned.  Remove from the oven.

Let the cookies cool for a few minutes on the baking sheet.  When the cookies are cool enough to handle with a metal spatula, then move them onto the cooling rack.  Cool completely.

Meanwhile, mix the ingredients for the glaze together in the small bowl. 

When the cookies are cool, spoon the glaze onto the cookies. 

Serve immediately. 

Note:  If you are not serving these cookies right away, then store them without the glaze.  Glaze them right before serving. 

Makes about 18 3″ cookies.

Blackberries are in season now and are available locally in our Northern California farmers markets. Making jam is a great way to preserve blackberries so that you can enjoy them all year long.   I don’t use pectin in my jam so I can really cut down on the amount of sugar needed.  I simply use a 3:1 ratio of fruit to natural raw sugar.  (Pectin is extremely tart and you need about a 1:1 or even 1:2 ratio of fruit to sugar when using it!)

Ingredients
9 cups very ripe blackberries
3 cups natural, raw sugar (white sugar can be substituted, if desired)

You will also need:
Large pot
Large spoon
Skimmer
Large saute pan
Six very clean 8 oz. jars with new, clean lids and rings
Super large canning pot
Jar tongs
Kitchen towel
Damp paper towel

Instructions
Place the blackberries and sugar in a large Dutch-oven-sized pot.

Stir to combine.

Bring to a boil over medium-high heat.  Reduce the heat to medium and let cook, stirring occasionally and skimming as needed, for about an hour or until the juices are reduced and the mixture has thickened.   You can test this by taking some out of the pot and letting it cool.

Meanwhile, prepare your jars.  Make sure they are very clean.  I like to take them directly from the hot dishwasher.  Place about 2 cups of water into a large saute pan and bring to a boil.  Place the jars, bottom side up, into the skillet. Reduce the heat and simmer with the jars in there for about 10 minutes.   Keep hot.

When the  jam has finished cooking, ladle it while still hot into the hot jars (careful – these jars are HOT), leaving only about 1/4″ of space at the top of the jar.  Wipe the rim of the jar with a damp paper towel.

Note that it is important to seal each jar before starting on the next one.  Before putting the lid onto each jar, drop the lid into the boiling water in the saute pan for 30 seconds.

Remove the lid from the water and place it on top of the hot jar with the jam.  Put the ring on and twist tightly to seal.  Repeat with each jar until all of the jam is in the jars.  If you have a little bit of jam left over, then put it into a dish, cover it with plastic wrap and have it for breakfast the next morning.

Meanwhile, prepare your water bath by heating enough water in the super large pot to cover your jars.  (Don’t put the jars in yet.)  Bring the water to a boil. Carefully drop the sealed jars into the boiling water, reduce the heat to a medium-low boil, and cook the jars of jam for 10 minutes.  Turn off the heat and leave the jars in the water to cool for half an hour.

Remove the jars from the water, dry them off and store them on the countertop.  Check them a little later to make sure that the lids have sealed.  If so, store them in a cool, dry place.  If not, then put them into the refrigerator and use within two weeks.  You can also freeze them for later use.

Yield:  approx. six 8-oz. jars.

Meyer lemons grow year-round in our garden in Sausalito.   They seem to really thrive on the weather here.  Meyer lemons are a cross between lemons and oranges and have a mild flavor that is sweeter than most lemons, such as Eurekas.   I use them in both sweet and savory dishes.  They are extremely versatile and highly fragrant.  A bowl of Meyer lemons sitting on your countertop with give a delicate, citrus fragrance to your kitchen.

One of my favorite ways in which to use Meyer lemons is in this Meyer Lemon Pecan Brown Sugar Shortbread recipe.  This recipe is so simple yet memorable and delicious.  This makes a fantastic pairing with a double cappuccino or espresso. 

Ingredients
2 sticks (1 cup) butter, at room temperature + 1 teaspoon for pan
2 cups plain unbleached flour
¾ cup brown sugar, packed
1/8 teaspoon fine sea salt
1 Tablespoon cornmeal
Zest of 2 Meyer lemons
½ cup toasted pecans, coarsely chopped

You will also need:
Large casserole or baking dish (approx. 13×9×2”)
Microplaner or zester
Mixer

Instructions
Preheat the oven to 325 degrees Fahrenheit.

Butter the baking dish with 1 teaspoon butter. Set aside.

Cream the butter and sugar together in the mixer at medium speed until they are fluffy, about 2-3 minutes. Reduce the speed of the mixer and add the flour, salt and cornmeal. Mix until just incorporated. Stir in the zest and the toasted pecans.

Pour the mixture (it should still be crumbly, but moist) into the prepared baking dish. Press it down with your hands until it is even in the dish. Make decorative patterns with the prongs of a fork, if desired. Bake for approx. 30 minutes, until golden brown.

Remove the pan from the oven. Let the shortbread cool for about 5 minutes. Loosen the sides of the shortbread from the dish and cut into pieces. Do not remove from the pan for another 15-20 minutes, when much cooler and set. Remove carefully from the baking pan. Eat immediately or store for up to three days in an airtight container.

Makes about 2 dozen squares.

I have an abundance of Meyer lemons year-round on my trees in Northern California.  One of my favorite ways in which to use them is in tangy and sweet Meyer Lemon Curd.  This curd is so versatile.  I like to serve it with biscuits and scones.  And my neighbors love it when I make Meyer lemon tartlettes. 

Ingredients
6 farm-fresh egg yolks
1/2 cup freshly-squeezed Meyer lemon juice
1 cup sugar
1 stick cold butter, cut into eight pieces
1 Tablespoon Meyer lemon zest

You will also need:
Medium saucepan
Whisk
Large spoon

Instructions
Beat the eggs yolks slightly and pass them through a sieve.

Combined the sieved egg yolks, lemon juice and sugar in a medium-sized saucepan and mix well. 

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon – about 10 minutes.  Note:  Don’t let the mixture reach a boil, as the eggs will scramble. 

Remove the egg mixture from the heat and add the cold butter, one piece at a time, whisking well to incorporate before adding the next piece.  When the butter has all been incorporated, add the lemon zest and stir to combine. 

Chill for at least two hours, tightly covered, before using.  Makes about 1 1/2 cups.

Will keep in the refrigerator, tightly covered, for up to a week.

When I was growing up in Georgia, I made a candy called Divinity every year for Chistmas.  I would give plates of it away as gifts.   Somewhere over the years, I stopped making it.  This year, I decided to make it once more, and I am so glad that I did.  My decision was inspired by the delicious nougat from Montelimar that I must have every time I am in France.  I think that Southern-style Divinity is very similar in flavor, but is made with toasted pecans instead of hazelnuts.  I wanted to see if it was as good as I remembered.  It is.  Here is my simple recipe for this Southern holiday treat.

Ingredients
3 cups sugar
3/4 cup water
2 large or 3 small egg whites
1 1/2 teaspoons pure vanilla extract
1 cup toasted pecans, chopped
Approx. 3 dozen  toasted pecan halves

You will also need:
Medium-sized heavy-bottomed saucepan
Candy thermometer
Electric mixer

Instructions
Mix together the sugar and water in a medium-sized saucepan.  Bring to a boil over high heat and reduce the heat to medium high.   Cook for about ten minutes without stirring, until the temperature reaches 266 degrees Fahrenheit on the candy thermometer.  Remove from the heat and let cool down for about 3 minutes.

Meanwhile, beat the egg whites until they form stiff peaks.  After the sugar mixture has cooled for three minutes, add it in a steady stream to the egg whites while beating with the electric mixer.  Add the vanilla and continue to beat the candy for about 20 minutes until it starts to stiffen. Add the chopped, toasted pecans.  When the candy has enough body to hold its shape, spoon about a tablespoonful at a time out onto parchment paper.  Press a toasted pecan into the center.  Let completely cool at room temperature before handling.   Store tightly covered in the refrigerator for up to two weeks. 

Makes about 3 dozen pieces.