The title….The title is an apt description of the jam making experience but I will keep the blog descriptors “G” rated. What was actually going through my mind – is open for interpretation. I found this recipe in the same place I found the Meyer Lemon Curd recipe in the “Food in Jars” blog I mentioned in the post published on December 27th…..wait, wasn’t that yesterday? Life has given me lemons, more correctly, Meyer Lemons, and lemonade is not high on my list. Three alternatives made to date; 1. Limoncello – still a few weeks from completion, 2. Meyer Lemon Curd – a double batch, and now 3. Honey Sweetened Meyer Lemon Jam. Three decadent treats and the decadence is not restricted to flavors.
I will attempt to recreate the “cooking” experience as safely as I can. It has been a nasty, drizzly and cool day here in the Houston area. I stepped outside into the drizzle and hand selected 5, plump Meyer Lemons for the primary ingredient! Don’t try to read my mind, I will tell you that Led Zeppelin lyrics did not pop into my head until just a moment ago, so lets put that one to rest. I also used local honey…not mine but very similar in flavor.
The first non-cooking thought that hit me while stirring the batch was triggered by the aromas caressing my nose…. it was the mix of honey and, what must have been the volatile oils from the Meyer Lemon peels. The aromas were like the spring blossom time for citrus, most notably, from a midnight ride many years ago on my motorcycle down Sunset Blvd. The trip started on the UCLA campus and ended at Will Rogers Beach in Santa Monica. I have written in the past about the intoxicating scent of those Sunset Boulevard citrus blossoms on that cool and clear night. Just an amazing memory of the scents burned into my memories. My passenger that night I’m sure has similar memories of that scent filled ride, along the sweeping turns, cool and scent filled night leading down to the beach. Mmmmm – great memories triggered by the aromas buried in my gray matter.
As I was day dreaming and replaying that ride down the windy Boulevard the aromas coming off the batch of jam began to change. My first impression was that of a citrusy – Jasmine perfume scent. I had some, uh hum…. interesting thoughts….if a women was wearing a scent like this, the temptation to nibble and nuzzle her neck would have been overpowering. Plucked from somewhere deep in my memory banks was a connecting thought….pair this perfume aroma with the fresh scent of Herbal Essence shampoo and the beast within would have been testing the chains! – Careful Bishop…. I wondered if it was just my maleness fueling the thoughts when my wife popped into the kitchen and noted the perfume like aroma coming off the pot on the stove. She provided confirmation that my olfactory sensors were correct. Her comment pulled me back to the task at hand…..Jam!
The boiling process went on longer than the recipe called for. In hindsight, based on how thickly the jam set up, 15 minutes of boiling is probably correct time. I went well beyond that based on my sense of the thickening. During that time the aroma changed from arousing….(can I use that word?) to something very pleasant. The new aroma made me think more about hot, buttered and toasted sourdough bread lathered with this jam…I am very basic in my desires! I went from carnal to primal over the course of about 25 minutes.
I wound up with almost two pints of jam, probably a little darker in color than expected. If I had cut off the boiling time at 15 minute’s it may have been several shades lighter. I am assuming some “carmelization” took place. The jam is very well set and very tasty. I have many more lemons to pick so my next batch may be a little different….in results, but I hope that some same memories are triggered, memories that still make me smile. My lemons could not have been any fresher, once picked they were washed and in the boiling/simmering pot in less than 8 minutes….that may help explain the abundance of volatile lemon oils in the kitchen. Note to self……lets go ultra fresh again.
- 1 1/2 pounds meyer lemons
- 2 1/2 cups water
- 2 cups honey
- Wash the lemons and place them in a saucepan that can hold them in a single layer. Cover them with the water and bring to a boil.
- Once the water is bubbling, reduce the heat to medium-low and simmer the lemons for 25 minutes, until the skins are tender but still hold together.
- Remove the pot from the heat and let the lemons cool completely.
- Place the lemons in a blender carafe and add two cups of the cooking water.
- Blend at low speed to break up the lemons. Take care not to puree them entirely smooth.
- Pour the lemon mix into a low, wide pan and add two cups of honey (choose something mild in flavor so that it doesn’t overpower the lemons).
- Bring to a boil over high heat and reduce to medium-high.
- Cook, stirring regularly, until the jam thickens and sheets off the back of your spoon or spatula. You can tell it’s nearly completion when it hisses and spits when you stir. My batch took all of 15 minutes of vigorous boiling to achieve set, but times will vary.
- When jam is finished cooking, remove pot from heat.
- Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ten minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.