I love eating fresh fruits and vegetables when they are in season. So last week when I picked up 4 pounds of Meyer lemons from Costco, I knew right away what I was going to do with the first 6 of them.
Make marmalade.
I don’t know about you, but I LOVE marmalade. Especially on buttered toast.
This recipe is super easy to make, I hope you like it. We sure do.
~Mavis
Canning 101 | Meyer Lemon Marmalade
Ingredients
6 Meyer lemons {1 1/2 pounds}
4 cups water
4 cups sugar
Instructions
Cut the lemons crosswise and remove seeds. Place the seeds in a cheesecloth bag, or tea infuser and set aside.
Quarter each lemon half and thinly slice the lemons into strips. Place the lemons, 4 cups of water and the bag/infuser of seeds in a nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
Once the mixture has sat for 24 hours, bring a boiling-water canner, 3/4 full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
When you are ready to make the marmalade, {after the lemon mixture has sat for 24 hours}, discard the lemon seeds and bring the lemon mixture to a boil over medium heat. Reduce the heat, and simmer, uncovered, until your mixture is reduced to about 4 cups {about 45 minutes to an hour}.
Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on.
Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
Yields {5} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Catherine says
What is the purpose of leaving the seeds in? Or leaving it to sit for 24 hours? I’ve only made marmalade once, but the recipe I used didn’t have either of those steps.
We have a little meyer lemon tree and this sounds fantastic! I can’t wait to give it a try. 🙂
Mavis says
I have absolutely no idea. LOL. I just followed the recipe. If someone knows the answer I’d love to know.
Tasha K says
I looked it up after I saw your recipe. Supposedly the pectin is in the seeds and membranes. I’ve never made marmalade, and I can’t wait to try this recipe! I love small-batch canning recipes.
Catherine says
Neat! Thanks Tasha!
Teri says
Nice to be canning in January! Those jars look BEAUTIFUL!
Mavis says
Thanks Teri.
Megan says
Yummy! How much were your lemons?
Mavis says
$6.79. 🙂
leslie says
When I lived in France, they always made their jams with the seeds in them. I never asked why, but that makes sense that the pectin is in them. In fact, they don’t remove the seeds. You get that lovely chore to do on your own as a willing eater! But, their apricot and current marmelades are divine.
Kristen says
Hi Mavis,
I’ve really been enjoying your blog! I, too, just bought the 4 pounds of Meyer lemons form my costco, and want to try this recipe.
Do you think it would be ok to use a substitute for sugar? I’m assuming you’re using granulated white…? How about raw sugar, or coconut sugar, or agave nectar??
I’m new to canning and such, so I’m not sure if it will turn out ok!
Thanks!
Mavis says
I honestly have no idea. I’m sorry. 🙁
Deb K says
Just love this recipe! Thanks so much for sharing it with us all. It worked perfect. How long before it’s ready to use? I want to share with friends but not until it’s at it’s best.
Thanks so much!
Deb
Mavis Butterfield says
Hi Deb, it’s ready to eat anytime. 🙂
Kari says
I have a lime tree in my yard that has HUGE limes on it for the first time in 10 years. I am going to use them for this recipe. I will let you know how it works with limes.
Mavis Butterfield says
Kari, take a few pictures and submit it via Mavis Mail. If I post it you’ll score a $20 gift card to Amazon.com http://www.onehundreddollarsamonth.com/wp-admin/post.php?post=33617&action=edit
Suzanne P. says
Hi Mavis,
Have you ever tried doubling the recipe? I have 30 large organic Meyer lemons that my grandmother brought me from California (she has 3 times that much). I’m trying to use them before they go bad.
Mavis says
I haven’t but I’m sure it would work out just fine! Give it a go and let us know how it turns out.
Claudia says
I was also at main & Vine yesterday and bought a 1 lb.bag (total 5 meyer lemons) for $1.99.Can’t wait to try this marmalade! Thanks ,yes and I’m with you,the store is gonna be great to have in the community!
Ulrike says
Hi Mavis,
can you guess how many grams 6 Meyer Lemons are? I bought some last week (I cant get them very often around here) and they where kind of small – the ones I bought today are GIANT.
Thank you for the recipe,
Ulrike