Meyer Lemon and Blood Orange Marmalade

A few weeks ago I came across this marmalade recipe in the New York Times.  I’m not exactly sure what motivated me to save it.  I’ve never been a huge fan of marmalade, although I use it as an ingredient sometimes.  I think it was probably two things: I love Meyer lemons and think blood oranges are beautiful; and I really want to like marmalade.  That second part is based, I think, on some romantic notion of high tea and sunny, summer brunches. And the article this recipe was part of supported that notion.   Also, while a commercial version of something might not suit my taste when I make it myself I sometimes find that a homemade version is so much better. 

So this morning I made Meyer Lemon and Blood Orange Marmalade.  The recipe is very easy to follow and I found the cooking times to be spot-on, which is always nice.  The finished marmalade is beautiful!  Sweet but with a hint of bitterness that the rind contributes.  I tried a bit of it on a piece of baguette and also with a little bit of cheese.  I liked both, although I think where this marmalade will really shine is with a scone or baking powder biscuit and with chicken or pork.  I think the right cheese will work, too.  I tried an extra-sharp cheddar this morning and neither did the other justice.  I think a milder cheese would be nice, though.

Both Meyer lemons and blood oranges are readily available in markets at the moment, so take this opportunity to make a little batch of this marmalade.