Meyer Lemon Marmalade

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Meyer Lemon Marmalade

I think, by now, my readers know all about my ongoing love affair with Meyer lemons. This morning I woke up stiff and sore from having planted a second tree over the weekend. Our new “baby” is smack dab in the middle of the back yard, safe from the lemon thieves that routinely strip ripe fruit from our tree in the front garden.

It will be a year before we can harvest fruit from the new tree, since allowing lemons to mature on a freshly planted tree robs it of energy needed to develop a strong root system. As much as I hated to do it, I picked three good-sized green lemons, pinched off a few blossoms and tossed them.

Meyer Lemon tree

To celebrate the new tree, I decided to gather as many ripe lemons from our “senior” tree and make a batch of my Meyer lemon marmalade. I have been working on my recipe for a couple of years, adapted from a marmalade recipe in “The New Basics”, a favorite cookbook of mine. I used Anna Pump’s (via Ina Garten) tip to reheat the jam after it has sat for several hours. This insures a nice, thick consistency, almost syrup-y.

I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet. Sometimes I use it as a glaze over pork tenderloin or serve it as a condiment with roast chicken.

SPECIAL EQUIPMENT: You will need a candy thermometer.

TIP: If you can’t find Meyer lemons, which are sweeter than other lemons, and want to substitute conventional lemons, I suggest you increase the amount of sugar by one additional cup. You may need 2-3 more lemons, since Meyers are exceptionally juicy.

Meyer Lemon Marmalade
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Cook time: 
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Serves: 3 cups
 
How to make Meyer lemon marmalade.
Ingredients
  • 8-10 ripe Meyer lemons
  • 4 cups white sugar
  • ½ cup chopped crystallized ginger
Instructions
  1. Zest the lemons using a small-holed zester. You will have about ½ cup of little ribbons of zest.
  2. Juice the zested lemons and strain the juice to remove any seeds. 8 large lemons yielded 2 cups of juice.
  3. Combine the zest, juice, sugar and ginger in a large, heavy-bottomed pot, such as a Dutch oven. Bring to a boil, then lower heat and cook, stirring frequently, for 1 hour.
  4. Pour the marmalade into a non-reactive container, cover and allow to "rest" for 4-6 hours - or even overnight - on the kitchen counter. (Do not refrigerate.)
  5. After the jam has rested, pour it back into to its cooking pot and reheat. Using a candy thermometer, cook it until it reaches 220 degrees.
  6. Fill sterile jars with marmalade, according to safe canning procedures. (For a review of canning how-to, go to www.freshpreserving.com)

 

 

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19 Responses to Meyer Lemon Marmalade

  1. Mare June 12, 2013 at 2:56 pm #

    Liz, we must be on the same wave length! I just canned the first kumquats from my baby tree with Meyer lemon zest.It’s my first canning of the summer season

    • Liz June 12, 2013 at 2:58 pm #

      LOL – just saw your kumquats! They are gorgeous…

  2. Stephanie, The Recipe Renovator June 12, 2013 at 3:47 pm #

    Actually, the first thing I was going to comment on was the gorgeous color! Another Liz the Chef star jam recipe. :)

    • Liz June 12, 2013 at 3:57 pm #

      I guess I always dream of a yellow lemon marmalade, Stephanie…

  3. Laura @ Family Spice June 12, 2013 at 5:08 pm #

    I agree with Stephanie – I love the gorgeous color! Who would have thought lemon marmalade would turn orange? I love it!

    • Liz June 12, 2013 at 5:21 pm #

      OK, thanks for boosting my cooking ego ;)

  4. Nicole @ Daily Dish Recipes June 12, 2013 at 6:41 pm #

    I love the gorgeous color of this, I’m assuming you wanted a more yellow color, but you know what? This is beautiful.
    I love the idea of meyer lemon marmalade and when I made my blood orange marmalade I seriously considered the meyer lemon as an option. Now I know I’m going to do it.

    Great recipe!

    • Liz June 12, 2013 at 6:53 pm #

      Thank you SO much…I keep thinking folks will expect a nice yellow.

  5. Jayne June 13, 2013 at 1:48 pm #

    What a lovely sounding idea, bet its delicious! If we get Meyer lemons here again I will try this for sure.

    • Liz June 13, 2013 at 2:10 pm #

      I remember when you found them before, Jayne -

  6. Wendy Read June 14, 2013 at 5:32 am #

    Gorgeous photo Liz! Love the idea of letting the jam rest, I use this technique with my Apple Jelly that I use to add to my jams that need addtional pectin to set. Recipe looks glorious and excited that you will have a new tree in your yard! My Meyer Lemon Tree is in my backyard, at this time I am looking at lots of little green babies–can’t wait for December :)

    • Liz June 14, 2013 at 8:03 am #

      You are the expert, Wendy, so I value your comment re your apple jelly. I’m going to treat myself to some of your gorgeous jams this summer.

  7. Oui, Chef June 17, 2013 at 4:49 pm #

    Awwww….you and your awesome Meyer Lemons again, I SO wish I was your neighbor.

    • Liz June 17, 2013 at 5:24 pm #

      I should try to ship you some…

  8. sippitysup June 18, 2013 at 11:48 am #

    Pinch away. I can affirm that is the path to success. Also less water than you might think, especially the second year. This will encourage deep roots. GREG

    • Liz June 18, 2013 at 1:02 pm #

      Great advice – thanks, Greg -

  9. Lisa @ Whisk & Cleaver June 19, 2013 at 8:23 am #

    I love the story behind your new lemon tree – and had to laugh at your “fruit thieves.” We have neighbors who have gorgeous lemons in their front yard and they just let them fall to the ground. I’m always tempted but have never asked if they want to give their lemons away. Your recipe might just give me the courage to ask them!

    • Liz June 19, 2013 at 8:27 am #

      Please ask – I have many neighbors who I want to help themselves – they are “thieves” – LOL. It gets sort of silly…

  10. Reta Russell Houghton January 3, 2014 at 11:12 pm #

    I must have exceptionally large Meyer lemons because i get at least a 1/2 cup of juice from each of my Meyer lemons. i guess i will half the amount of lemons and use the measurements given in the recipe.

    I have only made one pie from my lemons but have given most them away for Christmas presents. Everyone was thrilled with them.

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