5 Ingredients or Fewer

Meyer Lemon Vanilla Bean and Ginger Karma Marmalade

March 23, 2013
3 Ratings
  • Prep time 25 hours
  • Cook time 1 hour 20 minutes
  • Makes 4 or 5 half pints, or 8 or more quarter pints
Author Notes

Making jam is a form of meditation for me. It has always made me feel truly happy, and I love the limitations of the seasons in that I deal with whatever fruit is readily and freshly available. This marmalade is probably the top preserve that I give as a gift, but I also find so many uses for it. This recipe is an adaptation of an extremely simple marmalade featured on Epicurious.com. I do not prepare it with the seeds, since my chief marmalade eater only likes bitter orange marmalade, so I add vanilla beans and fresh ginger to brighten up the flavor. This jam is terrific when spread on toast, with a piece of cheese placed on top. I also love to make a grilled cheese with this marmalade for a great breakfast treat. I call it my karma marmalade because it brings so many people happiness. "Spread" the love! —Bevi

What You'll Need
  • For Preparing the Lemons
  • 4 cups water
  • 1 1/2 pounds Meyer lemons
  • For the Meyer Lemon Marmalade
  • 4 cups granulated sugar
  • seeds from 1 vanilla bean, scraped out
  • 1 tablespoon fresh ginger grated with a microplane
  1. For Preparing the Lemons
  2. Halve the lemons crosswise. With a small paring knife, pick out all the seeds. Then, cut the lemons halves lengthwise. With an amazingly sharp knife, Thinly slice each quarter so that you have a cross-section of a crosswise slice. I generally am able to cut 5 or 6 slices per lemon quarter.
  3. Place the lemon slices in a copper jam pot, or a large Dutch oven that is equal in size. Allow the lemons and water to sit, covered, for 24 hours at room temperature.
  1. For the Meyer Lemon Marmalade
  2. Bring the lemon slices and water to a boil, and then immediately turn the heat down to medium low. Simmer the mixture until it is reduced to about 4 cups, stirring often. This may take anywhere from 30 to 45 minutes.
  3. Add the sugar, stirring constantly, and bring to a rolling boil over moderate heat. Adjust the heat as needed so the mixture reduces, stirring all the time. (Do not leave the marmalade either unattended or unstirred!) After about 8 minutes, add the vanilla bean seeds and the fresh grated ginger. Continue to stir until the marmalade is ready. This may take anywhere from 10 to 13 minutes total cooking time. Also, the color of the marmalade will deepen as it cooks.
  4. Ladle the marmalade into sterilized half pint jars. Process in a boiling water bath for 10 minutes, and wait for the PING sound when you remove the jars from the water bath. Any jars that do not PING should go into the refrigerator for immediate use. Allow the marmalade to sit undisturbed for a day. Enjoy!
  5. NB - The quarter pint jars are great for gift giving.

See what other Food52ers are saying.

  • AntoniaJames
  • kumalavula
  • EmilyS1220
  • dymnyno
  • lapadia

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

24 Reviews

Soyoun January 7, 2023
wonderful recipe. i juice the lemons first in a colander (over the vessel to hold the slices), and then collect the seeds into a separate cheesecloth to soak in the liquid. a dash of salt seems to also help bring out the flavor.
Bevi January 7, 2023
It’s great that you make this recipe your way! There are so many tweaks that are possible!
jamie November 12, 2022
I truly love this recipe-and I'm not much of a canner. I do add 1/4 tsp of habanero powder. Pretty mild kick but THERE, you know? Thank you!
Bevi November 12, 2022
That’s a brilliant addition. I can almost taste it! I wonder what it would be like to add a finely chopped bit of habanero or jalapeño. So glad you are having fun with the recipe.
Tasha January 20, 2020
This recipe was the first I ever canned, and still the best. It’s literally changed my life. Thank you. <3
Bevi January 30, 2021
That's profoundly moving, Tasha. I am so happy that making this marmalade has had an impact on your life - in a good way. Keep on jamming!
Tasha January 30, 2021
Thanks! I make your marm every year during citrus time and gift to friends. I recommend your recipe to people all the time! Thanks for posting it here <3
Maureen January 31, 2017
This is fabulous. Made over the weekend and DH and I just consumed almost an entire jar on crostinis with dinner. We've agreed we will head back to the fruit stand tomorrow to buy more Meyer lemons before they are out of season. We will buy smaller jars so we can gift dinner guests with it. Bevi, many thanks and hugs for this amazing recipe.
Bevi February 1, 2017
Hooray! Hugs to you for trying the karma marm!
AntoniaJames March 29, 2016
One of the best preserves I've ever made - a real keeper. (When was the last time you wanted to eat marmalade out of the jar?)

I put the pips in -- gathered them into a cheesecloth bag, which I dropped into the soaking lemon pieces -- which raised the pectin level considerably, but also made the marmalade a bit cloudier. Still, it's absolutely delicious.

I cannot wait to send a jar or two to my father, who adores marmalade and especially appreciates the homemade one (Rachel Saunders' Valencia Orange Marmalade, on this site, highly recommended) that I always send.

Thank, you, thank you, thank you! ;o)

P.S. Just a tip for others who might want to make this: I found that the errant pips that escaped removal at knife-point rose to the surface during the cooking process in a darker shade, making them easy to fish out.
Bevi March 29, 2016
AJ! I am so happy it worked for you! Having made this marmalade many times, I have never "captured" all the pips prior to the soak. And yes, as the mixture darkens pip retrieval is pretty easy!
S B. December 10, 2015
First ever success with marmalade! Perfect directions. The flavor is divine. I'm making another batch tomorrow for holiday treats?
Bevi December 10, 2015
I am so glad you had success, S B! Happy Holidays!
kumalavula March 15, 2015
i've made batch after batch of this stuff. it never disappoints. my friends make sure i know that :)
Bevi March 15, 2015
Right? I give this marmalade more than any other to friends and family. Glad that your friends like it!
EmilyS1220 November 8, 2014
This looks soooo good... I am seriously considering making this as a gift for the holidays. How long would you estimate the marmalade lasts after opening (assuming the sterilization step was a success)?
Bevi November 8, 2014
Hi EmilyS1220! I successfully keep my opened jam in the refrigerator for at least one month. If you like to make fruit tarts and pies, You can thin out the marmalade with a liquid and heat slightly to spread as a glaze, and you can also use in cocktails.
AntoniaJames July 26, 2014
Hi, Bevi! Have you ever made this with Eureka or Lisbon lemons? I won't have Meyers for a while; this marmalade looks like a real gem. ;o)
Bevi October 19, 2014
Hi AJ, I am so sorry it has taken this long to get back to you. I have not been receiving notifications for quite some time. I have not made this with straight Eurekas or Lisbons, but I did use a 50/50 combination once when I didn't have enough Meyers to make the batch size I wanted. It tasted fine - a bit more tangy as would be expected.
AntoniaJames October 19, 2014
No worries! I really appreciate you reply. I've been planning to make marmalade during one of the World Series games this week - I prefer the radio broadcasts to TV - and the Meyers here are now ripe, so your timing could not be better. Thank you so much. ;o)
dymnyno September 6, 2013
This is really a WOW recipe and I will make it soon!
Bevi October 21, 2013
Please let me know how it goes. It's almost time for me to get started on this.
lapadia March 23, 2013
Instant Karma, we'll all shine on!! I testify to the happiness this Marmalade brings...Lip-Smacking!!
Bevi March 23, 2013