My Meyer Lemon Marmalade

By Lizthechef
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.

More Great Recipes:
Condiment|Fruit|5 Ingredients or Fewer|Make Ahead|Gluten-Free|Vegan

Reviews (17) Questions (0)

17 Comments

Author Comment
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.
 
Author Comment
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.<br />Making this tomorrow, but with some Meyers and some blood oranges so will prob. decrease the sugar somewhat...
 
Author Comment
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.)
 
Author Comment
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.
 
Author Comment
Lizthechef March 10, 2010
Thank you - I nibble on gingered ginger instead of dessert - well, at least sometimes!
 
Author Comment
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...