(The Famous) Meyer Lemon Marmalade

Posted: June 16th, 2009 | Author: | Filed under: Dairy-free, Preserves, Vegan, Vegetarian | Tags: | 5 Comments »

Of all the preserves I’ve made in the past year, this is one of the best. It’s just SO good, and everyone I give it to comes back to me with rave reviews. Now I’m going to share the secret with you.

Meyer Lemons

There it is. The secret is fresh, ripe Meyer lemons, straight from your friend’s backyard. My friend Matt is lucky enough to own a house in the East Bay that came equipped with two huge and highly productive Meyer lemon trees. And I’m lucky enough to know Matt. Every time I see him, he invites me to come over and harvest as many as I can carry. Who am I to argue with an offer like that? With the last haul I got from him, I made lemon bars, lemon-infused vodka, and, of course, lemon marmalade.

Finished meyer lemon marmalade

Meyer Lemon Marmalade

Adapted from this recipe on epicurious.com

Yield: about 6 jars

NOTE: You can use this recipe for other citruses, too! I’ve made tangerine jam, with much success.


1 1/2 lbs Meyer lemons (about 6 lemons) – it’s important to use Meyers because they’re sweeter
4 cups water
3 1/2 cups sugar
1 box powdered pectin (1.75 oz) I like Sure-Jell


  1. Halve each lemon crosswise, then quarter each half. Remove the seeds and pith from the center of each 1/8th:

    You don't want this white crap in the center...
    You don’t want this white stuff in the center — the pith…

    ...so cut it off! Get rid of seeds too.

  2. …so cut it out, and remove the seeds too while you’re at it.

  3. Thinly slice:

    How to cut your lemons

  4. Place lemon slices in a large, heavy, nonreactive pot and add 4 cups water. Let sit, covered, for 24 hours. (If you’re pressed for time, I’ve found that it’s generally okay to skip the long soak.)
  5. Remember how to process jam? Using that link as a guide, start the canning process. (That is, start the water boiling to sterilize your jars.)
  6. Bring lemon/water mix to a boil over moderate heat. Reduce heat and simmer, uncovered, for about 45 minutes.
  7. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, for about 15 minutes.
  8. Add package of pectin and stir, constantly, for exactly 1 minute.
  9. Ladle jam into hot, sterilized 1/2 pint jars, filling to 1/4″ of rim. Wipe rims clean with a damp cloth. Put lids and rings on. Boil in water bath canner for 10-15 minutes. Transfer to a wooden cutting board or towel (i.e., NOT directly on the cold counter). Cool completely, approximately 12 hours. Each lid should “pop” to demonstrate its seal. If any of the jars don’t pop (i.e. if the lids can be depressed and pop back up), refrigerate and eat within a few weeks.

5 Comments on “(The Famous) Meyer Lemon Marmalade”

  1. 1 Inky said at 10:06 pm on June 16th, 2009:

    OH MAN. But lemons don’t grow here. Sad.

  2. 2 mooflyfoof said at 10:28 pm on June 16th, 2009:

    Aw! Lemons from the store will taste good, too… :)

  3. 3 icka said at 8:53 am on June 17th, 2009:

    O_O yum!

  4. 4 Alishia said at 10:13 pm on December 9th, 2015:

    From the instructions #2. Slice thinly. I am under the impression you leave the rind and all fruit in the jelly?

  5. 5 mooflyfoof said at 10:22 pm on December 9th, 2015:

    Alishia, that’s correct. You remove that center bit but the fruit and rind go in the jam. The bitterness of the rind is what gives the marmalade its distinctive flavor. Plus, since these are meyer lemons, they’re sweeter than normal lemons.

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