My Meyer Lemon Marmalade

By • March 9, 2010 • 17 Comments



Author Notes: I adapted this recipe from my well-thumbed copy of The New Basics. Using Meyer lemons adds a higher proportion of juice to the jam, so be prepared to cook it as noted. I increased the sugar to get the degree of tartness I was looking for in a marmalade. I borrowed Anna Pump's suggestion (via Ina Garten) to reheat the jam the next morning to thicken it properly. Tasty enough on toast with cream cheese, this marmalade might make a nice addition to a layer cake or swirled into muffins.Lizthechef

Serves 3 cups

  • 16 Meyer lemons
  • 4 cups organic cane sugar
  • 1/2 cup chopped crystallized ginger
  1. Zest the lemons with small-holed zester. You will have little ribbons of pure zest. Squeeze and strain the juice. (Sixteen lemons yielded 2 cups of juice.)
  2. Combine the zest, sugar, juice and ginger in a heavy-bottomed pot. Bring to boil, lower heat and cook for one hour, stirring frequently.
  3. Remove from the heat, store in a non-reactive container and allow mixture to rest overnight on the counter.
  4. In the morning, reheat jam in heavy pot to 220 degrees on a candy thermometer.
  5. Fill sterile jars and store.
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Comments (17) Questions (0)

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Newliztoqueicon-2

over 2 years ago Lizthechef

Still having trouble with he new site and I have lost the ability to use my original photo. Surely, this is my error. Patience, please?

Img_2895

over 3 years ago romanolikethecheese

My zester did not work well, so used my microplane grater, but then added very thinly sliced whole Meyer lemon to the mix along with candied ginger, chopped. Looks lovely, and has texture from the lemon slices that have all but dissolved from cooking process.

Newliztoqueicon-2

over 3 years ago Lizthechef

Sounds like a success - thank you for sharing! I'll be making some as soon as more of my Meyers ripen.

Winnie100

over 4 years ago WinnieAb

I once made a pear butter with crystallized ginger- was amazing and I bet this is too.
Making this tomorrow, but with some Meyers and some blood oranges so will prob. decrease the sugar somewhat...

Newliztoqueicon-2

over 4 years ago Lizthechef

Would love to hear how your marmalade comes out, especially since our huge navel orange tree is loaded. I like your idea of combining fruits!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds so delicious! I bet it'd work really well in Hungarian Shortbread from Baking with Julia (one of my favorite recipes from that book.)

Newliztoqueicon-2

over 4 years ago Lizthechef

Being half Hungarian, I will definitely look into that!

Dsc_0034

over 4 years ago student epicure

I just made meyer lemon marmalade this weekend -- wish I had seen this first! The addition of the ginger sounds lovely.

Newliztoqueicon-2

over 4 years ago Lizthechef

Thank you - I nibble on gingered ginger instead of dessert - well, at least sometimes!

Newliztoqueicon-2

over 4 years ago Lizthechef

I mean cryst. ginger, of course - how I wish I knew how to move this to its proper place under condiments - sorry again...

Profilepreferred

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I love the addition of the crystallized ginger. Really great idea. (By the way, I also use marmalades as a base for barbeque sauces.)

Monkeys

over 4 years ago monkeymom

It's so deeply colored. I also have a Meyer lemon tree and would love to try this.

Newliztoqueicon-2

over 4 years ago Lizthechef

Thank you for describing it as "...deeply colored". My husband keeps asking for the "Borwn jam" for his toasted bagel -

Newliztoqueicon-2

over 4 years ago Lizthechef

I mean "brown"...

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just saw the note in the instructions about the two cups. Sorry . . . . ;o)

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Can you tell us how much juice those sixteen lemons produced? Meyers come in all sizes, and especially at this time of year, there can be a lot of variation in how juicy they are, as well. Would like to try this, as I still have quite a few lemons and have been meaning to make marmalade. Many thanks. ;o)

Newliztoqueicon-2

over 4 years ago Lizthechef

Help food52 - this is supposed to go under "condiments", not entering any current contest. SOS please? Thank you -