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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