Meyer Lemon and Navel Orange Marmalade
Capture the vibrant flavors of winter citrus with this irresistible Meyer Lemon and Navel Orange Marmalade. Featuring the sweet, floral tones of Meyer lemons paired with the zesty brightness of navel oranges, this homemade marmalade strikes the perfect balance of sweet and tangy. With just four simple ingredients—Meyer lemons, navel oranges, granulated sugar, and water—this recipe uses a slow simmering technique to create a luscious, jewel-toned spread bursting with citrusy goodness. Perfect for slathering on warm toast, pairing with cheese boards, or giving as a thoughtful edible gift, this marmalade is as versatile as it is delicious. Enjoy the natural pectin of the fruit for a delightfully smooth texture, while the small-batch method ensures every jar is brimming with freshness. Whether you’re preserving for long-term storage or indulging right away, this marmalade is a must-try for citrus lovers!
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Recipe Information
Ingredients
- 4 medium Meyer lemons
- 2 large Navel oranges
- 4 cups Granulated sugar
- 4 cups Water
Instructions
Wash the Meyer lemons and navel oranges thoroughly to remove any wax or residue. Pat them dry.
Using a sharp knife or a mandolin, slice the Meyer lemons and navel oranges into very thin rounds, discarding any seeds as you go.
Cut the citrus rounds into quarters to make smaller, more manageable pieces.
In a large pot, combine the sliced fruit, water, and granulated sugar. Stir well to combine.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to dissolve the sugar.
Reduce the heat to medium-low and let the mixture simmer for 60–90 minutes, stirring occasionally, until the fruit becomes translucent and the marmalade reaches your desired consistency.
To check the readiness, place a small spoonful of marmalade onto a chilled plate and let it cool. If it sets and wrinkles when pushed, it is ready. If not, continue simmering and checking every 10 minutes.
Once done, remove the pot from the heat and let the marmalade cool slightly.
Pour the warm marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal with sterilized lids.
Allow the jars to cool to room temperature. Store the marmalade in the refrigerator for up to 3 weeks or process the jars in a water bath canner for long-term storage.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 869.5 g | 316% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 842.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1104 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
