Meyer Lemon Marmalade

READY IN: 2hrs
Recipe by loveleesmile

Made this with my mom. Recipe comes from Food and Wine. Use regular, good quality lemons if you do not have access to Meyer lemons. Hope you enjoy as much as I do. Awesome on fresh made biscuits!

Top Review by redshoediva

This is great. I made a bunch to give as Xmas gifts. In response to the other review, since I made it already perhaps I can be of assistance. No, you do not use the pulp or seeds. You scrape and discard so you can use the peels. And yes you use the juice. I am not sure how you determined that the juice is wasted, but if you read the instructions (#3) you will see the “reserved� juice is added at this point. I hope this helps and that you make it. Thanks for posting this recipe loveleesmile!

Ingredients Nutrition

  • 12 medium organic meyer lemons (3 pounds)
  • 3 cups sugar


  1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
  2. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
  3. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
  4. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
  5. MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.

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