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Meyer Lemon Marmalade has an incredible citrus flavor, and it’s even more delicious than regular lemon marmalade. This recipe is made the traditional way, with just lemons, sugar, and patience.
If you like lemon marmalade, then you’re going to love Meyer lemon marmalade.
Meyer lemons, a cross between lemons and mandarins, have a sweeter, more floral flavor than standard lemons. Their thin, fragrant skin and lower acidity make them ideal for marmalade.
Traditional lemon marmalade is a three-day process, as standard lemons have thick, tough skins and a bitter pith that needs extended soaking to soften and mellow out. However, Meyer lemons are naturally less bitter and have a softer peel, meaning you can make a luscious marmalade in just two days without compromising flavor.
This shortcut saves time while still producing a bright, flavorful spread.
Table of Contents
Ingredients
This recipe is adapted from the All New Ball Book of Canning and Preserving. To make approximately six half-pint jars of Meyer lemon marmalade, you’ll need:
- 2 lbs Meyer lemons, divided
- 2 regular lemons
- 6 cups water, divided
- 5 cups granulated sugar
- 1/4 cup fresh lemon juice (from 1 to 2 additional regular lemons)
This recipe includes a few regular lemons to bump up the acidity and round out the flavor. It also includes regular (non-meyer) lemon juice. Both of these additions are for flavor, not for canning safety.
Meyer lemons are a bit less acidic than regular lemons, but they’re still considerably more acidic than oranges. Their pH is well below the safe line for preserves.
The main reason for the regular lemon in the recipe is that a little bit of regular Lisbon lemon actually enhances the flavor of the meyer lemons. If you only have meyer lemons, that’s fine, you can use all meyer without issue.
Making Meyer Lemon Marmalade
This is a two day recipe, where the fruit is prepared the first day and left to sit overnight to help draw out pectin. The second day, you’ll add sugar and finish the marmalade.
Day 1: Preparation
To begin, quarter 1 lb of Meyer lemons (this is only half of the meyer lemons in the recipe) along with the 2 regular lemons lengthwise. Place them in a 6-quart stainless steel or enameled Dutch oven and add 3 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for about an hour and a half.
Stir occasionally and press the lemons gently to release their juice. Once the lemons are very soft and the liquid has thickened to a syrupy consistency, remove the pot from heat, cover it, and let it sit at room temperature overnight.
This overnight rest allows the citrus to release their pectin into the liquid. The liquid will be strained, and this pectin rich citrus jelly base will be what really helps the marmalade to set.
Meanwhile, take the remaining 1 lb of Meyer lemons and quarter them lengthwise. Remove the seeds, then slice them crosswise into very thin slices.
Place these lemon slices into another 6-quart stainless steel or enameled Dutch oven and cover them with the remaining 3 cups of water. Bring this second pot to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.
Once done, remove the pot from heat, cover, and let it sit at room temperature overnight as well.
At this point, you’ve prepped all the lemons, but you still have sugar and ¼ cup of lemon juice on hand to add the next day.
Day 2: Cooking and Canning
Start by preparing your canning equipment. Set up a boiling water canner (if canning) and prepare jars..
Next, strain the first lemon mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids and transfer the strained liquid to a large Dutch oven.
Add the sliced lemons from the second pot along with the ¼ cup fresh lemon juice. Bring this mixture to a boil over medium-high heat.
Gradually add the sugar, stirring constantly to ensure it dissolves completely. Continue boiling the mixture until it reaches 220°F, as measured with a candy thermometer, or until it passes the plate test.
This should take at least 20 minutes, but may take as long as 40 minutes.
Once the marmalade is ready, ladle the hot mixture into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, secure the lids and bands, and process the jars in a boiling water canner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
After processing, carefully remove the jars and let them cool on a towel-lined surface for 12-24 hours. Before storing, check that the lids have sealed properly. Properly canned marmalade can last up to a year in a cool, dark place.
Ways to Enjoy Meyer Lemon Marmalade
- Spread it on toast or biscuits for a bright morning treat.
- Swirl it into yogurt or oatmeal for natural sweetness.
- Use it as a glaze for roasted meats or baked goods.
- Mix with Dijon mustard for a quick and flavorful sandwich spread.
Meyer Lemon Marmalade
Ingredients
- 2 lbs Meyer lemons, divided
- 2 lemons, regular Lisbon lemons
- 6 cups water, divided
- 5 cups sugar, white cane sugar
- 1/4 cup lemon juice, fresh, from 1 to 2 additional regular lemons
Instructions
Day 1:
- Quarter 1 lb of Meyer lemons (half of the total in the recipe) and the 2 regular lemons lengthwise. Place them in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour and 30 minutes, pressing lemons occasionally. Cover and let sit overnight.
- Meanwhile, slice the remaining 1 lb of Meyer lemons thinly and place them in another pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for 30 minutes. Cover and let sit overnight.
Day 2:
- The next day, prepare a boiling water canner and sterilize jars, lids, and bands.
- Strain the first lemon mixture through a sieve, pressing on solids to extract juice. Discard solids.
- Combine the strained liquid, sliced lemons, and bottled lemon juice in a large pot.
- Bring to a boil over medium-high heat, gradually adding sugar and stirring until dissolved.
- Continue boiling until the mixture reaches 220°F or passes the plate test.
- Ladle hot marmalade into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, apply lids and bands, and process in a boiling water canner for 10 minutes (adjust for altitude if necessary).
- Remove jars and let cool for 12-24 hours. Check seals before storing.
Notes
Troubleshooting Your Meyer Lemon Marmalade
Why is my marmalade too runny? If your marmalade hasn’t set properly, it may not have reached the correct temperature (220°F) during cooking. You can reboil the marmalade and test again using a candy thermometer or the plate test. Why is my marmalade too thick? Overcooking can cause the marmalade to become too thick. If this happens, try gently heating it with a bit of hot water before serving to loosen the consistency. My marmalade is too bitter—what went wrong? While Meyer lemons are naturally less bitter than standard lemons, too much pith in your slices can contribute bitterness. Make sure to remove seeds and slice the lemons as thinly as possible to minimize large pieces of pith. If you find your lemons are yielding a bitter marmalade, you can bring the slices to a boil for 5 minutes and then discard the water before resuming with the recipe as written, adding fresh water and cooking the lemon slices again. Why are my jars not sealing properly? Ensure that jar rims are wiped clean before securing lids and that the jars are processed for the full time in the boiling water canner. If a jar doesn’t seal after cooling, store it in the refrigerator and use it within a few weeks. Can I reduce the sugar in this recipe? Sugar plays a role in both the preservation and texture of the marmalade. While you can experiment with reducing the sugar slightly, keep in mind that the final consistency and shelf stability may be affected. If you want a low sugar spread, you’ll need to add a box of low sugar pectin to ensure set.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
