Recipe from Chef Susan Feniger, owner of STREET in Hollywood
MAKES 1 1/2 CUPS
- 5 lemons, washed well
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- Using a vegetable peeler, remove the yellow zest from all of the lemons. Slice the zest into narrow, delicate strips and put them in a small saucepan. Cut off the ends of each lemon, and then cut down the sides, removing the white pith so that you are left with just the fruit. Discard the pith. Cut the fruit into 1/2-inch pieces, removing any large membrane and seeds. Put the fruit in the same saucepan with the zest.
- Pour 1/4 cup water into the saucepan and add the sugar and salt; stir well to combine and dissolve the sugar. Put the pan over medium heat and, stirring occasionally, bring to a boil, about 5 minutes. Reduce the heat to medium-low and simmer for 20 to 25 minutes, until the marmalade is thick and glossy.
- Transfer the mixture to a container and let it cool in the refrigerator. Store the marmalade in an airtight container in the refrigerator for up to 3 weeks.
Message from Chef Feniger: Growing up, every Saturday night I'd sleep over at my grandmother's house, and every Sunday morning I'd run next door to my Aunt Fay's house, where she would make a "simple" Sunday morning breakfast for me: Russian dumplings with sour cream, toast, marmalade, chicken livers and onions, and scrambled eggs! The flavor of the marmalade has stuck with me, and I always think of Aunt
Fay and those breakfasts when I taste this.
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