Meyer Lemon Marmalade

Meyer lemon marmalade turns thinly sliced lemons into a golden preserve with tender peel suspended throughout. If you enjoy making preserves, this recipe takes you from whole fruit to filled jars using lemons, water and sugar, with an overnight soak before cooking.

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The method asks you to pay attention to the peel before adding sugar and to check the set before filling the jars. Those checkpoints give you something useful to follow beyond the clock.

Ingredients for Meyer lemon marmalade

• 1 1/2 lb Meyer lemons, about 8
• 4 cups water
• 4 cups granulated sugar

Keep the seeds as you prepare the lemons. They go into a cheesecloth bundle that soaks and simmers alongside the slices, then comes out before the sugar goes in. The recipe uses the seeds for their natural pectin, so discarding them would leave out an important part of the method.

Give the peel your attention first

Halve the lemons lengthwise before slicing them very thin. Picking out the seeds at this stage lets you collect them for the bundle while keeping them out of the finished marmalade. Look through the slices as you work so loose seeds do not disappear into the bowl.

Soak both the slices and the bundle in the measured water overnight. Keep that water with the fruit when you move to the stove; it is the water called for in the recipe. The overnight soak belongs in your planning even though it is separate from the stated preparation and cooking time.

During the uncovered simmer, check the peel itself. The recipe calls for very tender peel before you remove the seed bundle and add sugar. If the slices still feel firm, they have not reached the texture described in that step.

Use the set test alongside the timer

Have the small plates in the freezer before the hard boil begins. Once the sugar is stirred in, the mixture needs frequent stirring and attention. The stated boiling time is a guide, with 220°F or a wrinkle on a frozen plate providing the finishing checkpoint.

To use the plate test, put a little marmalade on a frozen plate and check whether it wrinkles when pushed. A sample that still runs freely has not shown the wrinkle the recipe describes. Keep your attention on that result rather than stopping simply because the first part of the time range has elapsed.

From sliced lemons to filled jars

• Halve the lemons lengthwise. Pick out the seeds and save them in a cheesecloth bundle. Slice the lemon halves very thin, then soak the slices and seed bundle in the 4 cups water overnight.
• Transfer to a wide heavy pot and bring to a boil. Simmer uncovered for 30 to 40 minutes, until the peel is very tender. Remove the seed bundle and squeeze it into the pot.
• Put 2 small plates in the freezer. Stir in the 4 cups granulated sugar. Boil hard for 15 to 20 minutes, stirring often, until the marmalade reaches 220°F or wrinkles on a frozen plate.
• Remove the pot from the heat and skim. Let stand for 5 minutes, stirring gently.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes, adding 5 minutes above 1,000 feet.

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Keep the finishing steps in order

After checking the set, take the pot off the heat before skimming and letting the marmalade stand. Use the gentle stirring called for during this pause. The hard boil is finished at this point, and the next task is filling the hot jars.

Leave the specified headspace as you ladle, then wipe each rim before adding its lid and band. The recipe makes about 5 half pints. Its stated total time is 1 hour 45 minutes, plus the overnight soaking, so plan the soak separately from your cooking session.

When serving, spoon out marmalade with some of the thin peel as well as the surrounding preserve. Sealed jars keep for 1 year; refrigerate opened jars for up to 2 months. Keep those storage instructions with the jars so the distinction between sealed and opened is easy to remember.

For more lemon recipes, try our lemon blueberry fluff salad , sugar free lemon impossible pie , or lemon blueberry cheesecake bars .

Questions about the lemon preparation

Do I peel the lemons?

No. The instructions use the lemon halves sliced very thin, with their peel attached. That peel remains in the finished marmalade.

Does the seed bundle stay in while the sugar boils?

No. Remove it after the peel becomes very tender and squeeze it into the pot. Stir in the sugar afterward.

Does this recipe call for added pectin?

The ingredient list contains lemons, water and sugar. The recipe specifically uses the saved seeds in their bundle as its source of natural pectin.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us