Wednesday, January 4, 2012

Meyer Lemon Marmalade

This is a first for me and it's a huge leap out of my comfort zone in the kitchen...making marmalade.  I've never made marmalade or any type of jelly/jam/preserves before so this a big deal.  At least for me it is :)

The lemons on my tree are very (very) ripe and I need to use them quickly.  Aren't they gorgeous?  And they are huge!

So I searched online for a marmalade recipe that looked quick and easy and I found this one on Epicurious and thought I'd give it a try.  To be honest, I was astonished (and quite proud actually) at my results :)

I made a double batch of this recipe.  I didn't double it; I made 2 separate batches at the same time.  In reading some of the reviews, many said doubling it will turn the mixture dark and cloudy and doubling it throws off the ratios.  So I just did it twice :)

Meyer Lemon Marmalade
6 Meyer lemons (1 1/2 pounds)
4 cups water
4 cups sugar

Special Equipment
Kitchen string
12 (1/2 pint) Mason-type jars, sterilized

Halv lemons crosswise and remove seeds.  Tie seeds in a cheesecloth bag.  Quarter each lemon half and thinly slice.  Combine with bag of seeds and water in a 5-quart heavy pot and let mixture stand, covered at room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat.  Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes.  Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until marmalade measures 212F degrees on a candy thermometer, or until a teaspoon of mixture dropped on a cold plate gels, about 30 minutes (or could be longer too).

Ladle hot marmalade into jars, filling to within 1/4 inch of top.  Wipe rims with dampened cloth and seal jars with lids.  It was difficult to take pictures during this process...dealing with boiling hot water, scaldingly hot marmalade, very hot, sterilized jars, get the point :)

Put jars in a water-bath canner or on a rack set in a deep pot.  Add enough hot water to cover jars by 1 inch and bring to a boil.  Boil jars, covered, for 5 minutes and transfer with tongs to a rack.  Cool completely and make sure the jars seal.  You can tell they've sealed if you hear the lid being "sucked" onto the jar or if you see the tiny seal in the center of the lid concave in.  Look at these little jewels!  They made great Christmas presents this year :)

Let cool completely and store in a cool dark place for up to a year.  Refrigerate after opening.  Some ways to use the marmalade:  stir into plain yogurt or oatmeal; spread on good artisan crackers for a quick snack; slather on toast and top with a sliced banana; drizzle it over the top of a lemon cake or my simple favorite:  slather a bunch on good toasted bread :)

 What other ways can you think of to use this golden treat?

Buon Appetito!


  1. Sounds (and looks) wonderful. We've never made Lemon marmalade, but when Seville oranges (the bitter ones) are in season, we have orange marmalade. It's good with a steamed sponge pudding, so maybe the lemon one would work well that way too?

  2. Oh my! I love Meyer lemons and can hardly imagine how good this must taste! That cake looks delish too!!

  3. Looks tasty!!! I've never made jam/jelly, either, but I love lemons and anything lemony. A while back you asked for my recipe for worm compost. I don't have a special recipe. I just fill my Worm Chalet with shredded newspaper and give them lots of coffee grounds, fruit/veggie peels, stale cereals, etc. So I don't think I'm adding anything that gives it its anti-fungal properties or richness. It's something created by the worms themselves, not me. It's super easy and is a great way to make compost year round.

  4. Thanks for a great recipe. I bought some Meyer lemons for the first time, and I didst like them fresh. So I decided to try your recipe-turned out fantastic!