Alpine-Style Cheese with Lemon-Honey Marmalade

Alpine-Style Cheese with Lemon-Honey Marmalade

prep time

minutes
cook time
45
minutes
servings
12

Ingredients








Cooking Instructions

1

Place small plate in freezer.


2

Wash Meyer lemons. Cut off ends and halve lengthwise. Remove seeds and center membrane, reserving seeds. Cut into segments and thinly slice each segment. You’ll need 1 1/2 cups of pulp/peel/juice.


3

Place lemon seeds in double-layered cheesecloth; tie onto handle of wooden spoon. Place spoon horizontally over pan top so that cheesecloth bag hangs to bottom of saucepan.


4

Place lemon pulp, peel and juice in saucepan; add water. Bring to boil; reduce to low boil over medium-low and cook 30 minutes, until peel is very soft. Remove from heat; remove seed bundle, pressing against side of pan to extract juices.


5

Add honey and sugar to lemon mixture, return to heat, stirring until sugar is fully dissolved.


6

Bring mixture to boil and cook over medium 15 minutes, stirring occasionally and skimming foam from surface. Remove from heat and test for gel by placing 1 teaspoon marmalade on frozen plate. Let cool slightly and press with finger. If marmalade feels slightly set and wrinkles, it is ready. If not, return plate to freezer and continue to simmer marmalade, retesting after an additional 5 minutes. Continue to check marmalade at 5-minute intervals until it is ready.


7

Pour marmalade into pint jar and let cool.


8

To serve, place oat crackers on serving platter. Top each with slice of alpine-style cheese* and 1 teaspoon of lemon marmalade. Marmalade will keep in refrigerator for at least 1 month.


Ingredients








Cooking Instructions

1

Place small plate in freezer.


2

Wash Meyer lemons. Cut off ends and halve lengthwise. Remove seeds and center membrane, reserving seeds. Cut into segments and thinly slice each segment. You’ll need 1 1/2 cups of pulp/peel/juice.


3

Place lemon seeds in double-layered cheesecloth; tie onto handle of wooden spoon. Place spoon horizontally over pan top so that cheesecloth bag hangs to bottom of saucepan.


4

Place lemon pulp, peel and juice in saucepan; add water. Bring to boil; reduce to low boil over medium-low and cook 30 minutes, until peel is very soft. Remove from heat; remove seed bundle, pressing against side of pan to extract juices.


5

Add honey and sugar to lemon mixture, return to heat, stirring until sugar is fully dissolved.


6

Bring mixture to boil and cook over medium 15 minutes, stirring occasionally and skimming foam from surface. Remove from heat and test for gel by placing 1 teaspoon marmalade on frozen plate. Let cool slightly and press with finger. If marmalade feels slightly set and wrinkles, it is ready. If not, return plate to freezer and continue to simmer marmalade, retesting after an additional 5 minutes. Continue to check marmalade at 5-minute intervals until it is ready.


7

Pour marmalade into pint jar and let cool.


8

To serve, place oat crackers on serving platter. Top each with slice of alpine-style cheese* and 1 teaspoon of lemon marmalade. Marmalade will keep in refrigerator for at least 1 month.


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