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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
2 meyer lemons (1/2 pound) |
1 tablespoon sugar |
1 tablespoon water |
2 tablespoons olive oil |
Directions:
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.
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.
3. Cooks' note: Jam keeps, covered and chilled, 5 days.
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