Making Meyer Lemon Marmalade

[@srichanoksrion]

❤ from Thailand 😊

[@fredapeprah5753]

Great

[@lapismosi8065]

Loved this super groovey video. No talking heads or endless chatter. Gonna make and can't wait!❤️🧡😋❤️🧡😍‼️pS. I even Bookmarked it! Thank You...Oh yeah and subscribed!!!!

[@drewcorrales]

Thanks! I do a bit of talking in the newer ones but I try to keep it short 😂🎉

[@taniaalvarado3407]

Wow!!!

[@taniaalvarado3407]

Love it!!🍋

[@ZipperProject]

I love marmalade

[@neridaneuman9534]

Love it . Thank you for sharing

[@loquicraft]

Video: uses cups Me: * cries in metric system *

[@cookingatcannonballcottage]

this method looks really good

[@veenalata6699]

Nice one

[@Leo-vs8oz]

I like your method is so good I will make it and let you know thanks 😊

[@steverundle8635]

Don’t chop the lemon bits instead julienne them.Less to bite on.

[@HandmaidenOfDistinction66854]

Great video and recipe! Now what grabbed my curiosity was what or how did you record the video?! It looks as if you may have had a camera on your head or somewhere. Inquiring minds need to know please, it looks genius. Thank you for everything. 🍋😋

[@drewcorrales]

Thank you so much and you are correct! This was filmed on a GoPro with a head mount. I used the phone app to check framing every now and again, then hit record during different parts of the process

[@HandmaidenOfDistinction66854]

@@drewcorrales Absolutely genius, I love it. Thank you for your response.

[@LCD23ritzü]

Dude very nice and presentable👍🏼💪🏼😷 😎

[@Leo-vs8oz]

I cooked is so good thanks for helpful video

[@drewcorrales]

Glad it worked out! 🙌

[@andreventer8734]

Those are not Meyer lemons, they look like Eurekas.

[@susanacarosella3012]

NO ENTENDÍ NADA DE TU RECETA PORQUE NO ESTÁ EN CASTELLANO Y VIVO EN BUENOS AIRES- ARGENTINA.-

[@adamlen85]

nicely done

[@Anonymous-wb6yj]

Can you use brown sugar instead of white?

[@drewcorrales]

Some recipes I referenced say brown sugar will give it more character in taste, also making the color a bit browner. Personally, I prefer brown sugar and would definitely give it a try on another batch 🎉

[@ralphclark]

Just FYI. "220 degrees" is a measure of angular separation. If you want to give a temperature you need to specify whether you measuring in degrees Celsius or degrees Fahrenheit.

[@drewcorrales]

Thanks for the response! I didn’t pay as much attention to F vs C in the early days, but am more mindful of these differences in the newer vids. Cheers!

[@SammaVaca]

220 celsius? or fahrenheit?

[@drewcorrales]

200 Fahrenheit for sanitizing the jars 👍

[@frenchandirishcuisine6968]

Made this and the marmalade taste nice but is far too sticky and the lemon peel is uneatable

[@drewcorrales]

Sorry the recipe didn’t work out for you Veronique. Maybe double-check the original recipe linked in the description in case I missed anything. Also, you could probably also skip the ‘pectin’ part of the recipe, because I think that also attributes for the stickier/jelly consistency, hope that helps!

[@habibishapur]

the texture and flavor of the peel, as well as its cooking time, are going to vary depending on the variety of lemon you use. Unless you have very sweet lemons, try experimenting with some more sugar, and a longer cooking time. The sugar isnt just there for the sweetness, its also there because its part of the chemistry that gives it a jam consistency.

[@creativelauri]

Hi. Do you know how long these will keep?

[@drewcorrales]

The reference recipe didn't have any info, but online I found it should keep for a year if unopened, in a cool and dark place like a cupboard or pantry. After opening it should last up to 3 months in the refrigerator.

[@creativelauri]

@@drewcorrales Awesome! Thank you very much for letting me know!

[@drewcorrales]

No problem, thanks for watching!

[@chocolatesouljah]

@@drewcorrales Thanks!

[@solelenafuentes6032]

Eñ español

[@drewcorrales]

Gracias, aqui esta!: Pasos (traducidos de la receta anterior): 1) Escoja limones (2 libras ~ alrededor de 9 limones) 2) Lavar/fregar limones 3) Corta los extremos de los limones 4) Cortar por la mitad, luego mitad y mitad otra vez 5) Separar semillas y membranas/médula 6) Corta rebanadas largas en pequeños triángulos 7) Recoger rodajas + semillas/médula en 8) Vierta una taza de azúcar equivalente a rodajas de limón (4c limones = 4c azúcar) 9) echa rodajas de limón en la olla 10) Llene 4 tazas de agua + agregue a la olla 11) Agregue semillas / médula a la estopilla 12) Atar al lado de la olla 13) Llevar a ebullición (25-35 min) 14) Retire la olla del fuego y la estopilla 15) Aprieta una gasa + recoge 'pectina' / (¡espera a que se enfríe!) 16) Añadir a la olla 17) Agregue azúcar + hierva (revuelva con frecuencia) 18) Preparar frascos para horno (200 grados por 10 min) 19) Prepara las tapas para hervir (10 min) 20) Saca Los Frascos Del Horno 21) ¡Empieza a jarrín! 22) 4 tazas de limones + 4 tazas de azúcar + 4 tazas de agua = 4 tarros marm!

[@kidsunderworld7986]

Poor videography.. Felt like I am watching it from neighbor's window. Nothing is clear,

[@shanleyshoupe7873]

youre not missing much unless you wanted to like, count the individual pulps or something

[@ziplepingouin1186]

man, your coffee pot...real weird