MEYER LEMON & CHAMPAGNE PRESERVESThis delicious homemade preserve is the perfect accompaniment to your holiday entertaining spread. Wrap up a jar or two in a curated gift box of edible treats and you are sure to be the gifting superstar this year!
IngredientsServes 2½ cups (625 ml)
1½ lbs (750 g) Meyer lemons, or thin-skinned regular lemons, scrubbed, ends trimmed, very thinly sliced, seeds removed
2 to 2½ cups (500 to 625 g) granulated sugar, approximately
½ cup (125 ml) freshly squeezed lemon juice
1¼ cups (310 ml) Champagne
- In a medium, heavy-bottomed, non-reactive pan, combine lemon slices and enough cold water just to cover. Bring to a medium-high simmer and cook for 10 minutes. Drain and repeat this step one more time. Allow lemons to cool, then pat dry.
- Place lemon slices in bowl of a food processor fitted with a metal blade. Pulse several times or until mixture is fairly smooth, with some small chunks of lemon remaining. Remove lemons and weigh them using a kitchen scale. Return lemons to large saucepan. Weigh out the exact same amount of granulated sugar as lemons and add to saucepan along with lemon juice and champagne. Stir well.
- Over medium-high heat, bring mixture to a boil, reducing heat if necessary to avoid scorching lemons. Reduce heat to medium-low and cook mixture for about 30 to 40 minutes, stirring often. Continue cooking until preserves thicken and become jamlike.
- Remove from heat and immediately spoon into sterilized jars. Wipe rims of jars clean and seal. Cool for 1 hour and store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards, or on toast and scones.