Meyer Lemon Marmalade
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Cook time: 
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Serves: 3 cups
How to make Meyer lemon marmalade.
  • 8-10 ripe Meyer lemons
  • 4 cups white sugar
  • ½ cup chopped crystallized ginger
  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
Recipe by Liz The Chef at