Meyer Lemon and Rosemary Pâte is one of the 3 French Fruit Pâtes (fruit jellies) I made this week. Be sure to check out my recipes for blood orange pâtes and kumquat and vanilla bean pâtes.
To make these Meyer lemon and rosemary pâtes, follow the directions for the Blood Orange Pâte and cook the rosemary with the juice. Remove the rosemary right before you add the Certo. Find the full recipe at the bottom of this post!
- 1 whole Meyer Lemon
- 1 1/3 cups Meyer Lemon Juice You can combine regular lemon juice with it to make a tarter pâte
- 1 sprig Rosemary
- 2 1/2 cups granulated sugar
- 1 tbsp butter I used salted, but unsalted will work as well
- 2 pouches liquid Certo pectin I’ve tried others and Certo is the best!
- In a sauce pan of boiling water, cook the Meyer lemon for about 10 seconds. This will soften the skin, which will be used in the recipe. Cut off the ends and discard. Cut the cooked fruit into sections.
- In a food processor finely chop the cut up Meyer lemon. Add the 1 1/3 cups of Meyer lemon juice and process until the desired texture. I like mine with some bits of rind and my husband likes his smooth. If you want the pâte to be perfectly smooth you can strain the mixture at this point.
- Add the Meyer lemon, sugar and rosemary sprig to a medium sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Half way through, add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook.
- Once the mixture has cooked for the full 5 minutes turn off the heat, remove the rosemary sprig and add the Certo. Stir until well combined. Pour into prepared baking dish. Let sit at room temperature until completely set, about 2 hours.
- Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.
Tried this recipe?Let us know how it was!
8 thoughts to “Meyer Lemon and Rosemary Pâte (Fruit Jelly)”
ooh, they’re like perfect little jewels.
i made a meyer lemon loaf over the weekend, but i still have 3 or 4 lemons left. hmm…
If you don’t have enough of the Meyer lemon juice, just add regular lemon or even a bit of water. The other option is to cut the recipe in half, I find the whole batch makes a lot of jellies.
I note your comment above about preferring Certo brand liquid pectin over “others.” As far as I know, there are but two liquid pectin brands available locally – Ball and Certo. I use Ball exclusively because of price. You know that I’m pretty good with jams and jellies. :-0) Your comment about dissatisfaction has me wondering if you were trying to use powdered pectin in a recipe created for liquid. The products are not interchangeable. Color me Curious.
Man you are good! I converted the original recipe from powder to liquid, because I found the liquid much easier to use and more successful. I will test it out with the Ball.
Thanks and keep the advice coming!
Wow Zoe! First your incredible bread, and now this wonderful dessert! I have two large bowls of Meyer lemons, and was about to make jam, but now I am making these confections. Thank you!
I’m so glad you are enjoying the book!
Do you grow the lemons? We just stayed with a friend who had them in his back yard and had bowls of them all over the house. They smelled amazing!
I made jellies years ago, but never in these flavors. I’m going to try to find some blood oranges,and meyer lemons.I’m bringing dessert for dinner at a friends on sat, these would be great to bring.
I have been looking everywhere for a lemon pate de fruit recipe, because I’m a pastry chef for a fancy catering company and when I offered an assortment of pates de fruits for an upcoming event (apricot, plum and blueberry), our sales rep promised them lemon too–though I’ve tried making lemon pate de fruit before without success. I was using powdered natural pectin “Pectine NH Nappage” that we get from our specialty purveyor. I could not make it set properly. I have tried 6 or 7 different recipes, all unsuccessful. I just finished this recipe (left out the rosemary since the request was just for lemon.) I am very hopeful it will set up. I’ve never used the Certo liquid pectin. Curious to know: what does the butter add? I’ve never used butter in pate de fruit before. I may need to leave it out of the recipe for the big event, since pate de fruit is one of my few vegan offerings.