Meyer Lemon Marmalade
Capture the bright, citrusy essence of Meyer lemons with this homemade Meyer Lemon Marmalade recipe, a perfect balance of sweet and tangy flavors. Made with just three simple ingredients—fresh Meyer lemons, granulated sugar, and water—this marmalade highlights the unique floral notes of the fruit while maintaining its vibrant, zesty character. Carefully prepared using the lemons' peel and natural pectin from the seeds, it achieves a luscious, gel-like consistency and a beautiful golden hue. Whether spread on warm toast, stirred into yogurt, or used as a glaze for roasted meats, this versatile recipe is a must-try for citrus lovers. With minimal prep time and the option for long-term canning, it’s a delightful way to preserve the sunny taste of Meyer lemons all year round!
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Recipe Information
Ingredients
- 6 pieces (medium-sized) Meyer lemons
- 4 cups Granulated sugar
- 4 cups Water
Instructions
Wash the Meyer lemons thoroughly to remove any dirt or residue. Pat them dry with a clean towel.
Slice the lemons in half lengthwise and remove the seeds with the tip of a knife or spoon. Set the seeds aside as they will be used later to help thicken the marmalade.
Cut the lemons into thin slices, about 1/8-inch thick, including the peel. This gives the marmalade its characteristic texture. If you prefer smaller pieces, cut the slices into quarters.
Place the lemon seeds in a small piece of cheesecloth or a tea strainer and tie it securely. This will enable you to extract pectin from the seeds while keeping them separate from the marmalade.
In a large, heavy-bottomed pot, combine the lemon slices, water, and the bag of seeds. Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat to low and let the mixture simmer for about 25 minutes, or until the lemon peels have softened.
Remove the bag of seeds from the pot and discard it.
Add the granulated sugar to the pot and stir until it has completely dissolved.
Increase the heat to medium and bring the mixture to a rolling boil. Stir frequently to prevent sticking or burning.
Continue boiling the mixture for 20-30 minutes, or until it reaches a gel-like consistency. You can test this by placing a small amount on a chilled plate and checking if it thickens as it cools.
Once the marmalade has reached the desired consistency, remove the pot from the heat and let it rest for 5 minutes.
Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes if you plan to store them long-term.
Allow the jars to cool completely on a towel or cooling rack. Store in a cool, dark place for up to 1 year, or refrigerate and use within 1 month if unprocessed.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 136.4 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 166 mg | 4% | |
*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.
