Meyer Lemon Marmalade

"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!"
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Ready In:
5 jars


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


  • 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.
  • 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.
  • 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.
  • 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.
  • MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.

Questions & Replies

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  1. 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!
  2. I'd love to make this to give as part of gift baskets this Christmas. Maybe I'm missing something here, but do you actually USE the pulp of the lemon in the cooking (recipe just says to scrape the pulp from the halves), or do you just discard it? Because if you discard the pulp, then I think there may be a better way to adapt this recipe. Meyer lemons (being the gourmet of lemons to me)would be best juiced and then sliced in 1/8" strips. Then take the juice and freeze it for uses in other recipes. Seems a shame to waste all that wonderful Meyer lemon juice, as they are so full of juice. The juice can later be used to flavor cakes and frostings, making simple syrups with for use for example in soaking pound cakes, using the simple syrup to sweeten your hot or cold teas, make glazes, using in alcoholic beverages (Meyer lemon martinis are wonderful!), cook Meyer Lemon Picatta Chicken with., etc. Delicious! So many possibilities with that wonderful lemon juice.


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