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    HOME » Recipes » Lemon Sweets

    Published: Feb 22, 2014 · Modified: Apr 9, 2021· This website generates income via ads ·

    Meyer Lemon Marmalade

    Jump to Recipe Print Recipe Pin Recipe

    My 2014 Obsession with Meyer Lemons, has come to an end. I used to last few lemons this morning to make marmalade.  The process actually started last night with the slicing of the lemons and soaking over night in water with the seeds tied in a cheesecloth bag. This step allows the pectin in the seeds to leach out, helping to thicken the jam with less sugar or requiring a long cooking time. My recipe is adapted from one widely available online.

    I will be enjoying this marmalade long after the muffins, scones and lemon chicken are just distant memories. Marmalade is my favorite on toast, English muffins, bagels, and biscuits. I especially love the tangy flavor with cream cheese on a plain bagel. Without a bagel in the house, I opted to test the marmalade on fresh buttermilk biscuits. I usually make my buttermilk by adding lemon juice to whole milk, but today I didn't have any lemon juice! I used white vinegar in its place. If you need a good biscuit recipe, give mine a try. They are easy to make and perfect every time, especially when topped with tart, sweet Meyer Lemon Marmalade.

    marmalade_edited575

    Meyer Lemon Marmalade

    Luscious Meyer Lemon Marmalade. Can be frozen if you don't want to preserve it through canning.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 25 mins
    Soaking time 1 d
    Total Time 1 d 40 mins
    Course Condiment
    Cuisine American
    Servings 16
    Calories 129 kcal

    Equipment

    • Large non-reactive heavy bottomed pot
    • Cheesecloth
    • Candy Thermometer nice, but not required
    • Ladle

    Ingredients
      

    • 5 Meyer lemons
    • 2 ⅔ cups water
    • 2 ⅔ cups sugar

    Instructions
     

    • Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half, cut out the center membrane, and thinly slice.
    • Combine sliced lemons with bag of seeds and water in a 5-quart non-reactive heavy pot and let stand, covered, at room temperature 24 hours.
    • Bring lemon mixture to a boil over moderate heat. Reduce heat and add the sugar. Boil, uncovered, stirring occasionally and skimming off any foam, until a candy thermometer reads 226 degrees.
    • If you don't have a candy thermometer you can chill a plate while cooking the marmalade. Test the set by dropping a half teaspoon of hot jam onto the chilled plate. Wait to see if it thickens. The chilled jam should wrinkle when gently pushed with your finger.
    • Ladle the jam into clean sterilized jars and process following standard canning rules. There are many sources of canning information available online.
    • If you will be using it soon, the marmalade can be stored in the refrigerator or freezer. If you use glass jars and plan to freeze them, make sure they are freezer safe.

    Nutrition

    Nutrition Facts
    Meyer Lemon Marmalade
    Amount per Serving
    Calories
    129
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Sodium
     
    2
    mg
    0
    %
    Potassium
     
    1
    mg
    0
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    33
    g
    37
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    1
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    2
    mg
    0
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword marmalade, meyer lemon
    Tried this recipe?Let us know how it was!

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    Comments

    1. Gina says

      February 23, 2014 at 5:51 pm

      Can't wait for my darn tree to have lemons... I love meyer marmalade!

      Reply
      • Mary says

        February 23, 2014 at 6:07 pm

        You and me too! Maybe if I would remember to water mine it would bear fruit. Hmmm. Thanks for visiting.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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