Description
This Meyer lemon marmalade is bright, citrusy, and perfectly balanced between tart and sweet—ideal for toast, pastries, or glazing meats.
Ingredients
Scale
- 1 1/2 pounds Meyer lemons
- 4 cups water
- 4 cups granulated sugar
Instructions
- Wash the Meyer lemons thoroughly and slice them very thin, removing any seeds.
- Place the sliced lemons in a large pot with the water and bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Add the sugar and stir until dissolved.
- Bring the mixture back to a boil and cook uncovered for 30–40 minutes, stirring often, until the marmalade reaches the gel stage (220°F or passes the spoon test).
- Remove from heat and let cool slightly.
- Transfer to sterilized jars and seal tightly.
- Allow to cool completely before storing in the refrigerator, or process in a water bath for shelf-stable jars.
Notes
For a stronger lemon flavor, include some of the seeds in a cheesecloth pouch during cooking to naturally add pectin, then remove before jarring. This marmalade keeps refrigerated for up to 3 weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 55
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Meyer lemon marmalade, citrus preserve, lemon jam, homemade marmalade