Active Time

　　20 min

　　Total Time

　　1 day

　　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

Makes about 1/2 cup

　　2 Meyer lemons (1/2 pound)

　　1 tablespoon sugar

　　1 tablespoon water

　　2 tablespoons olive oil

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　• "Jam" keeps, covered and chilled, 5 days.