Name: Meyer Lemon "Jam"
Cook time: 20 min
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

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

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.

TagsDip Condiment Meyer Lemon Lemon Citrus Fruit Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Make Ahead 5 Ingredients or Fewer Blender Winter

Recipe notes

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