Meyer Lemon Marmalade
Meyer Lemon Marmalade has a lovely fragrant flavor and is surprisingly easy to make. It is as pretty as it is tasty!
Table of contents
About this Recipe
Although you don’t need to “can” Meyer Lemon Preserves (they can be held in the refrigerator for quite some time) home canning is really quite easy.
If you’re a canning novice, fruit preserves are a great place to start. Because marmalade, jams and jellies are acidic and high in sugar they are naturally resistant to bacterial growth.
To get started you just need the proper jars, a big pot and a bounty of fresh Meyer Lemons.
Ingredients
Ingredient Notes
- Meyer Lemons – Meyer Lemons are available in many markets in the winter season. This recipe can be made with conventional lemons.
- Sugar – Yes, it’s a lot of sugar but the sugar is the preservative in this recipe.
Process Photos
See the recipe card for detailed measurements and instructions.
- Slice off the ends with thick pith, then cut the lemons lengthwise into quarters.
- Remove and collect the lemon sees. The seeds have lots of natural pectin which will help the marmalade gel.
- Slice the quarters into 1/4″ thick slices. You can cut slightly thicker or thinner slices to your taste.
- Wrap the lemon seeds in a cheesecloth packet.
- Set the packet with the seeds into a large bowl with the sliced Meyer lemons.
- Pour water over the lemons and cover the bowl.
- Refrigerate the bowl over night.
- The next day, remove the seed packet from the bowl. Squeeze excess water from the seed packet. You should notice the gelatinous pectin released from the seeds.
- If you plan to can the marmalade, process proper canning jars in a boiling water bath for 10 minutes to sterilize.
- Bring the Meyer Lemon slices and water to a boil in a large pot. Simmer until the rinds are tender.
- Add the sugar and stir to combine.
- Insert the probe of a thermometer into the pot. (You can make the marmalade without a thermometer. See the next step for details.)
- Boil the marmalade to 220F, stirring occasionally. Move the probe around the pot to make sure you’re getting a consistent temperature reading. The marmalade should be bubbling thickly when it’s at the right temp.
- To check if the marmalade is gelled, spoon a dollop on a small plate which has been chilled in the freezer.
- When the marmalade is cooled, push it with your finger. If the marmalade is still runny (photo on the left) continue cooking. If the marmalade wrinkles and clumps when you push it, it is ready.
- Use a canning funnel to transfer the marmalade to the sterilized jars.
- Use a wet paper towel to clean the jar rims. If the rims are not clean the lids may not seal properly.
- Place the two piece lids onto the jars.
- Process the jars for 10 minutes in a boiling water bath.
Storage
- If you make a small batch of marmalade and end up with just a jar or two they can be refrigerated without processing. Refrigerated, the marmalade will keep for several months.
- As long as you use proper canning jars and you process the jars in a hot water bath to make sure they’re sealed, Meyer Lemon Marmalade will keep for a year in the pantry.
Notes on Home Canning
- You must use proper canning jars and lids for water bath canning. To sterilize the jars and lids, process the empty jars in boiling water for 10 minutes or run them with the “sterilize” cycle on your dishwasher.
- When you remove the jars from the water bath, you should hear the lids “pop” as the marmalade cools. The pop indicates that the jar is properly sealed.
- Check out the Ball Canning website for more detailed instructions on water bath canning.
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Meyer Lemon Marmalade
Fragrant Meyer Lemon Marmalade is surprisingly easy to make. It is as pretty as it is tasty! Makes 3 pints.
servings
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Ingredients
- 2 lbs Meyer Lemons
- 32 oz water (4 cups)
- 2 lbs granulated sugar (4 cups)
Instructions
Make the Marmalade
- Cut 2 lbs Meyer Lemons lengthwise into quarters. Cut the quarters crosswise into very thin slices. Discard the end pieces with thick pith. Collect the seeds and tie them into a cheesecloth bundle.
- Place the fruit and the seed bundle into a large bowl and cover with 32 oz water. If the water does not completely cover the fruit add a little more. Place a plate on top of the fruit to keep it submerged. Refrigerate overnight.
- Discard the seeds and put the fruit and water into a large saucepan. Bring to a boil over medium-high heat. Lower the heat to medium low to maintain a simmer. Cook about 20 minutes, or until the rind of the fruit is tender.
- Add 2 lbs granulated sugar and bring back to a boil. Boil about 25-30 minutes until the temperature registers 220 °F on a candy thermometer. Stir the marmalade and move the probe around the pot to make sure you're getting a consistent temperature read.
- If you don't have a candy thermometer use the plate method to check the gel stage. Place a dollop of marmalade on a small plate that has been chilled in the freezer and wait for it to cool. Push it with the tip of your finger and if it "wrinkles" it is thick enough. If it's runny, continue cooking.
- Store the marmalade in the refrigerator for about 3 months or process the marmalade in canning jars for room temperature storage (see note).
Canning the Marmalade
- Immediately ladle the hot marmalade into sterilized canning jars, leaving 1/4" head space. Use a damp paper towel to wipe the rim of each jar. The rim needs to be clean for the lid to seal properly.
- Process the jars in boiling water for 10 minutes. Use the jar lifter or tongs to remove the jars from the water. Place them on a kitchen towel to cool. As the jars cool and the lids seal you should hear a little "pop". You should see the circle in the middle of the lid indented rather than popped up.
- Once the jars are completely cooled unscrew the tops and check that the lids are firmly sealed. If any lids don't properly seal, refrigerate that jar.
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Notes
For information about home canning visit the Ball Canning website.
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