Meyer Lemon Marmalade

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Making homemade Meyer lemon marmalade is a rewarding way to capture the essence of citrus season. Whether you gift it to friends or keep it for yourself, this marmalade will bring a burst of sunshine to every bite!

Prep Time1

Cook Time35

Canning Time10

Course: marmalade

Cuisine: English

Keyword: Lemon Marmalade

Servings: Servings (about 5 half pint jars)

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