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4.9 from 48 votes

Meyer Lemon Marmalade

This Meyer lemon marmalade--made with just three ingredients: lemons, sugar, and water--is a sensational spread for breakfast, brunch, or a surreptitious snack.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 12 servings | 1 1/2 cups
Calories: 150 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 7 Meyer lemons preferably organic
  • 1 cup cold water
  • 2 cups granulated sugar

Instructions

    Cup of Yum
  1. Scrub the 7 Meyer lemons and trim the ends. Cut 4 of the lemons into eighths from tip to stem (yup, peel and pith and all), remove the seeds, and cut each wedge crosswise into very thin (⅛-inch thick) slices. Set aside.
  2. Cut off the peel and pith from 2 of the remaining lemons.
  3. Cup a peeled lemon in your hand over a small bowl and slice the segments free from the membranes, letting the segments and juice fall into the bowl and throw out the membranes, peel, and pith.
  4. Juice the remaining lemon. You should have about 1/4 cup juice.
  5. Bring a small saucepan of water to a boil over medium-high heat. Add the sliced lemons, return to a boil, and cook to remove some of the bitterness, 2 to 3 minutes. Drain, pat dry, and set aside.
  6. In the same saucepan, bring the 1 cup cold water, 2 cups granulated sugar, and the ¼ cup lemon juice to a boil over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
  7. Add the sliced lemons and the lemon segments and return to a boil.
  8. Reduce the heat to low, skim any foam from the top, and simmer very gently until the mixture softens and thickens, 40 to 60 minutes, checking frequently to prevent scorching or overcooking.
  9. To test for doneness, slip a small plate in the freezer for 10 minutes. Place a small spoonful of marmalade on the plate and let it cool for a minute or two. Gently nudge the marmalade with your fingertip. If it wrinkles or forms a skin that holds its shape, it's done. If it's still runny, continue simmering for a few more minutes and repeat the test.☞ TESTER TIP: Want a more precise test? Cook the marmalade until it reaches a temperature of 217-220°F (103-105°C). That's it.{/lc-tip]
  10. Spoon the hot marmalade into heatproof jars, cool completely, cover, and refrigerate for up to 2 weeks. (Yeah, right!)

Notes

  • Zesting—Always zest lemons before cutting and juicing. Their thin, delicate skin is easier to zest when the fruit is whole.
  • Texture—For a smooth texture, slice your lemons thinly and evenly–about 1/8-inch is perfect.
  • Testing—Cook the marmalade until it reaches between 217°F (103°C) and 220°F (105°C) on an instant-read thermometer. A lower temp delivers a softer set, while a higher temperature results in a firmer marmalade.

Nutrition Information

Serving 2tablespoons Calories 150kcal (8%) Carbohydrates 40g (13%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.03g (0%) Monounsaturated Fat 0.01g Sodium 3mg (0%) Fiber 2g (8%) Sugar 35g (70%)

Nutrition Facts

Serving: 12servings | 1 1/2 cups

Amount Per Serving

Calories 150

% Daily Value*

Serving 2tablespoons
Calories 150kcal 8%
Carbohydrates 40g 13%
Protein 1g 2%
Fat 0.3g 0%
Saturated Fat 0.03g 0%
Monounsaturated Fat 0.01g 0%
Sodium 3mg 0%
Fiber 2g 8%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.