5 Ingredients or Fewer

My Meyer Lemon Marmalade

March  9, 2010
1 Ratings
  • Serves 3 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Lizthechef
  • romanolikethecheese
  • WinnieAb
  • mrslarkin
  • student epicure
    student epicure

17 Reviews

Lizthechef January 12, 2012
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?
romanolikethecheese January 16, 2011
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.
Lizthechef January 16, 2011
Sounds like a success - thank you for sharing! I'll be making some as soon as more of my Meyers ripen.
WinnieAb March 11, 2010
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...
Lizthechef March 12, 2010
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!
mrslarkin March 10, 2010
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.)
Lizthechef March 11, 2010
Being half Hungarian, I will definitely look into that!
student E. March 10, 2010
I just made meyer lemon marmalade this weekend -- wish I had seen this first! The addition of the ginger sounds lovely.
Lizthechef March 10, 2010
Thank you - I nibble on gingered ginger instead of dessert - well, at least sometimes!
Lizthechef March 10, 2010
I mean cryst. ginger, of course - how I wish I knew how to move this to its proper place under condiments - sorry again...
MrsWheelbarrow March 10, 2010
I love the addition of the crystallized ginger. Really great idea. (By the way, I also use marmalades as a base for barbeque sauces.)
monkeymom March 10, 2010
It's so deeply colored. I also have a Meyer lemon tree and would love to try this.
Lizthechef March 10, 2010
Thank you for describing it as "...deeply colored". My husband keeps asking for the "Borwn jam" for his toasted bagel -
Lizthechef March 10, 2010
I mean "brown"...
AntoniaJames March 9, 2010
Just saw the note in the instructions about the two cups. Sorry . . . . ;o)
AntoniaJames March 9, 2010
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)
Lizthechef March 9, 2010
Help food52 - this is supposed to go under "condiments", not entering any current contest. SOS please? Thank you -