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Meyer Lemon-Orange Marmalade With Thyme

Meyer Lemon-Orange Marmalade With Thyme
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WebMD Recipe from

  • navel orange (preferably organic), unpeeled, scrubbed, and quartered
  • Meyer medium-size lemons, washed, cut into sixteenths, and seeded
  • 2 sprigs
    fresh thyme, leaves only
    light corn syrup
  1. Place orange, lemon slices and thyme in the work bowl of a food processor fitted with the metal blade. Pulse until reduced to 1/4-inch pieces.
  2. Transfer to a 2-quart measuring cup. Note the amount and add an equal amount of sugar; stir. Note the amount and add 1 tablespoon corn syrup per cup of orange-sugar mixture (this will prevent crystallization during cooling).
  3. Microwave, uncovered on high for 2 minutes. Microcook on low (10 percent power) or defrost for 3 to 4 minutes, until the mixture is slightly thickened and the peel is tender. Be careful not to overcook. The mixture should fall from a spoon in thick drops.
  4. Transfer to a storage jar. Let stand to room temperature; the mixture will continue to thicken as it cools. You can store the marmalade in a tightly covered jar in the refrigerator for up to 2 months.
Nutritional Information

Makes: About 1 cup
  • Calories95
  • Carbohydrates22.6 g
    • Dietary fiber9.2 g
  • Cholesterol0 mg
  • Fat1.6 g
    • Saturated fat0.5 g
  • Sodium308 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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