If you’ve ever wanted to capture the feeling of sunshine on a cold winter day, this Meyer Lemon Marmalade is exactly what you need!
Meyer lemons are a bit sweeter and less tart than regular lemons, with a hint of orange flavor, making them the perfect base for a bright, sweet, and slightly tangy marmalade.
This recipe does take two days, but don’t worry—it’s mostly hands-off.
Trust me, the results are absolutely worth it.
Imagine spreading this vibrant marmalade on a warm scone or drizzling it over yogurt.
It’s as beautiful as it is delicious!
What You’ll Need
- 1 pound Meyer lemons (about 4 lemons, for the first batch)
- 1 pound Meyer lemons (about 4 lemons, for the second batch)
- 2 regular lemons
- 6 cups water (divided)
- 5 cups granulated sugar
- ¼ cup fresh lemon juice (juice of 2 lemons)
Pro Tips
- Prep smart: Removing the seeds is key. Meyer lemons can have sneaky seeds, so double-check while slicing to avoid bitterness in the marmalade.
- Simmer slowly: Cooking the lemons gently helps release their natural pectin and creates the perfect syrupy texture.
- Use fresh lemon juice: This recipe calls for fresh juice instead of bottled—it adds a brightness you’ll love.
- Test for gel stage: Use a candy thermometer to ensure the marmalade reaches 220°F, or use the frozen plate test for accuracy.
- Can safely: If you’re new to canning, follow the manufacturer’s instructions for your canner to ensure a proper seal.
Tools You’ll Need
- Sharp knife
- Cutting board
- Large stainless steel or enamel Dutch oven (6-quart capacity)
- Wooden spoon
- Fine mesh sieve
- Candy thermometer
- Sterilized half-pint jelly jars and lids
- Steam canner or water bath canner
Substitutions & Variations
- No Meyer lemons? Use regular lemons but add a few tablespoons of orange juice to balance the tartness.
- Want a flavor twist? Add a pinch of vanilla or a sprig of rosemary during cooking for a unique flavor.
- Lower sugar? You can reduce the sugar slightly, but the marmalade may not set as firmly.
Make-Ahead Tips
- Day 1 prep: Prepare the lemons as outlined and let them sit overnight. This breaks up the process and ensures better flavor.
- You can sterilize your jars and prep your canning station while the marmalade cooks on Day 2.
How to Make Meyer Lemon Marmalade
Day 1: Prep the Lemons
Step 1: Cook the first batch of lemons
- Wash 1 pound of Meyer lemons thoroughly.
- Quarter them lengthwise, remove the seeds, and place them in a large Dutch oven.
- Add 3 cups of water, bring to a boil, then reduce to a simmer.
- Cook uncovered for 1.5 hours, stirring occasionally and pressing the lemons gently to release their juices. The mixture should thicken and become syrupy.
- Remove from heat, cover, and let it sit overnight at room temperature.
Step 2: Prepare the second batch of lemons
- Wash 1 pound of Meyer lemons and quarter them lengthwise.
- Remove the seeds and slice them thinly crosswise into half-moons. Discard the hard ends.
- Place the slices in another Dutch oven and add just enough water to cover the slices (about 3 cups).
- Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Remove from heat, cover, and let it sit overnight at room temperature.
Day 2: Make the Marmalade
Step 3: Combine and strain
- Carefully pour the syrupy mixture from the first batch (quartered lemons) into the pot with the sliced lemons.
- Strain the cooked quartered lemons through a fine mesh sieve, pressing with a spoon to extract all the syrupy juices. Discard the solids.
Step 4: Add sugar and lemon juice
- Add ¼ cup of fresh lemon juice (juice of 2 lemons) and 5 cups of granulated sugar to the pot.
- Stir well to combine.
Step 5: Cook the marmalade
- Bring the mixture to a full rolling boil over high heat.
- Reduce to medium heat and cook, stirring frequently, until the marmalade reaches the gel stage (220°F). This will take about 45 minutes.
- Use a candy thermometer to monitor the temperature.
- Alternatively, use the frozen plate test or the sheet test to check for doneness.
Step 6: Jar the marmalade
- Ladle the hot marmalade into sterilized half-pint jelly jars, leaving ¼-inch headspace.
- Use a debubbling tool to remove air bubbles.
- Wipe the rims clean with a paper towel dipped in white vinegar.
- Add the lids and tighten the bands to fingertip-tight.
Step 7: Process the jars
- Place the jars in a steam canner or water bath canner.
- For water bath canning: Ensure the jars are covered by at least 1 inch of water.
- For steam canning: Follow the manufacturer’s instructions.
- Bring the canner to the correct processing temperature and process the jars for 10 minutes.
- Once processing is complete, remove the jars from the canner and let them cool completely on a towel-lined surface.
Leftovers & Storage Tips
- Store sealed jars in a cool, dark place for up to 1 year.
- Once opened, refrigerate and use within 3 weeks.
Enjoy the Sunshine!
This Meyer Lemon Marmalade is the perfect way to brighten up your winter days! Whether you’re gifting it or enjoying it yourself, it’s a treat that feels like sunshine in every bite. What will you use it on first? Let me know in the comments! 🍋✨
