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Meyer Lemon "Jam"

3.3

(6)

This recipe was inspired by the delicious lemon-oregano jam Mario Batali serves at Babbo, in New York City. Try a dollop of our version on poached or grilled fish or chicken, or use it as a dip for steamed asparagus or artichokes.

Cooks' note:

• "Jam" keeps, covered and chilled, 5 days.

Recipe information

  • Total Time

    1 day

  • Yield

    Makes about 1/2 cup

Ingredients

2 Meyer lemons (1/2 pound)
1 tablespoon sugar
1 tablespoon water
2 tablespoons olive oil

Preparation

  1. Step 1

    Remove zest from lemons with a vegetable peeler. Remove any white pith from zest and lemon with a sharp knife. Blanch zest only in boiling water 5 minutes. Cut peeled lemons into quarters and discard seeds.

    Step 2

    Pur`zest, lemons, sugar, and water in a blender until smooth. With motor running, add oil in a slow stream, blending until "jam" is thick, and season with salt. Transfer to a bowl and chill, covered, 8 hours to allow flavors to mellow.

TagsDipCondimentMeyer LemonLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasyMake Ahead5 Ingredients or FewerBlenderWinter
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