It’s easy to see where the Buddha’s Hand Citron gets its name. This unusually shaped citron’s most obvious features are the long, slender “fingers” projecting from the vibrantly yellow body of the fruit. No wonder that it’s also known as fingered citron. The other obvious feature of the fruit is its delicious fragrance, which has been described as a cross between a lemon and rose.
In Asia, the Buddha’s Hand is often used as a sort of natural air freshener, scenting entire rooms or the contents of closets and clothing storage areas. Just leave a whole Buddha’s Hand out and you’ll soon notice its gentle, but powerful aroma filling the entire room.
In the Western world, the Buddha’s Hand is primarily prized for its thick, intensely aromatic peel. With little or no flesh or juice, the peel is definitely the main event. Slice through one of the Buddha’s Hand fingers, or split it down the middle, and you’ll see exactly what it’s all about. Unlike most other citrus varieties, neither the peel nor pith of the Buddha’s hand is bitter. Thin, uncooked slices of the fingers can be scattered on salads, main dishes or desserts. Try tossing sliced Buddha’s Hand over steamed fish or grilled chicken for a different take on old favorites.
The Buddha’s Hand really shines when it comes to baked goods, syrups and preserves. Replace lemon zest with Buddha’s Hand zest in any recipe and you’ll notice the difference immediately. A simple syrup made with Buddha’s Hand infuses its wonderful, sweet citrus flavor into cocktails, iced & hot tea and other beverages. Candied or crystallized Buddha’s Hand is great for nibbling or for use in fruitcake or muffins. Mix up a batch of your favorite cocktails with Buddha’s Hand-infused spirits for a truly mind-blowing experience (more about that in a subsequent post!).
But one of our favorite things to make with Buddha’s Hand is the following marmalade, tarted up with a little help from another sweet citrus, the Meyer Lemon. This is simply one of the best marmalades we’ve ever tasted, and we’re not just saying that because we made it ourselves. Easy to make, it’s even easier to eat. Try it slathered on everything from toasted English Muffins to tender crepes to fresh-baked scones. It even makes a great last-second glaze for roasted poultry or pork. We’re sure you’ll find a thousand different ways to enjoy the unique flavor of the odd, but easy-to-love Buddha’s Hand.
Buddha’s Hand Citron & Meyer Lemon Marmalade
Ingredients:
- 1 Buddha’s Hand Citron
- 2 Meyer lemons
- 3 cups sugar
- 4 cups water
Preparation:
Thoroughly wash the Buddha’s Hand and Meyer lemons with cold water. Pat dry and set aside.
Cut the Buddha’s Hand into quarters. If there is a LOT of white pith in the center, you can try cutting away a bit, but unless it’s excessive, don’t bother. The pith contains pectin, which will help the marmalade to “jell.” Thinly slice the Buddha’s Hand and set aside for a moment.
Cut off the stem of the Meyer lemons, quarter them and remove any visible seeds. Thinly slice the lemons, rind, flesh and all, and place in bowl.
Add the sliced Buddha’s Hand & Meyer lemon peel, pulp & juice, sugar and water to a large heavy-bottomed stainless steel or other non-reactive pot. Stir to mix well. Bring to a boil over medium high heat. Reduce heat to a low, but steady boil & simmer mixture for about 45 – 60 minutes, or until the liquid is reduced by half. Stir occasionally as the liquid reduces & thickens.
Simmer until a candy thermometer reads 220 degrees or until the liquid becomes very thick. Watch the marmalade carefully at this point, as it can easily boil over as it approaches jelling temperature (please don’t ask how we know this!). When the marmalade coats a spoon without running, it’s done.
At this point, you’ll need to decide how you want to store your marmalade. Your two best options are to either a) keep your marmalade in the refrigerator for up to 6 months or b) seal your marmalade in canning jars for shelf-stable long term storage.
If you decide to keep your marmalade in the refrigerator, all you need to do is allow the marmalade to cool slightly and spoon it into clean jars or refrigerator containers. Top tightly and allow to cool to room temperature, then put them in the fridge.
If you want to go the traditional canning method, you’ll have to sterilize 2 – 3 pint glass canning jars and lids in boiling water or a hot oven. Remove the jars from the water & drain briefly. While still very hot, fill the sterilized jars with the hot marmalade, leaving at least ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel & top with the clean, sterilized lids. Screw the rings on and process in a boiling water bath for 10 – 15 minutes. Remove from the hot water, place on a rack and allow to cool.
For more information on safe canning methods, visit The National Center for Home Food Preservation website.
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I just made this today, turned out really nice, can’t wait to have on my breakfast toast. I’m glad I stumbeled across this recipie while looking for something to make with my Buddah’s Hand Fruit I bought yesterday. Thanks
I made this with freshly picked lemons and buddhas hand. After boiling for over two hours it was much reduced and thicker, but showed no hint of jelling. Very disappointing, but maybe it will work for something else.
I added no pectin, and used the entire citron.
We’ve found the surest way to hit the correct temperature is to use a candy thermometer. You could try bringing it back up to 220 F again on the stovetop, but you could also strain the mixture and use the liquid syrup in cocktails or tea. The citron slices can be tossed with granulated sugar and place on racks to dry thoroughly, then used as candied citron. Any sugar crystals that fall off will add delicate citrus flavor to baked goods or beverages.
[…] and similar to lavender.” There are a few things you can do with it like making cocktails, marmalade, or a centerpiece. Maybe I’ll pick one up the next time I see […]
Delicious! Anyone have the nutritional facts?
We don’t have a complete nutritional breakdown of the buddha hand marmalade. Since it’s primarily just thick rind and no flesh, Buddha hand citron itself has little nutritional value, just some fiber and a small amount of calcium. Any other food value would come primarily from the sugar (carbohydrates) and lemon juice. I think it would be safe to assume that the nutritional value of buddha hand marmalade would be similar to that of any other citrus marmalade.
My tryout it it tastes very sweet but has a medicine he almost Cough Drop Like aftertaste. I’m not sure what I did wrong I did add a little bit of orange to it about two oranges to d recipe but I’m not sure if that’s the reason why.
Hi Steve, not sure why the flavor is off, but perhaps it’s the unusual taste of the Buddha’s Hand Citron. The flavor is definitely a bit different from other citrus and is not for everyone. Our suggestion is to let it sit a bit and try it again after a few weeks.
Hi, you didn’t indicate the weight of the fruit. I have a 5 pound one and not sure how much sugar I need and how many Meier lemons. Also how long do I need to cook it.
Wow, that’s a very big Buddha’s hand! This recipe is based on an average weight of about 2 1/2 pounds, so you should be safe doubling it or by using half of the fruit and reserving the rest for other uses. As the recipe indicates, you should simmer it for 45 – 60 minutes, then rely on the candy thermometer as you approach jell stage. As the marmalade thickens, you can test it for “set” by dribbling a little on a cool, room temperature plate or pan. When the droplets hold their shape after a second or two, the preserves should be ready to jar up.