Meyer Lemon Raspberry Marmalade
User Reviews
5
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Prep Time
40 mins
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Cook Time
2 mins
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Servings
80 1 tablespoon servings
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Calories
46 kcal
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Course
Condiments
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Cuisine
American
Meyer Lemon Raspberry Marmalade
Description
The Meyer Lemon Raspberry Marmalade starts by combining crushed raspberries with the removed zest and chopped flesh of Meyer lemons and navel oranges, carefully discarding seeds and white core parts. The citrus zest provides aromatic, flavorful bursts, while the mix of tart raspberries and sweet citrus fruit creates a balanced base. Powdered fruit pectin is added to help the marmalade set, ensuring it achieves the desired gel consistency after cooking. Butter is included to reduce foaming during the boil.
This spread features a refreshing combination of berry and citrus flavors with little pieces of fruit and zest suspended throughout, giving it a textured and fragrant quality distinct from single-fruit jams. It is an excellent choice to enjoy on fresh bread, scones, or as an accent in baked goods.
The recipe yields about five cups of marmalade, which can be stored in sterilized jars sealed properly. Proper preparation of jars is crucial for safety and shelf life. The recipe references additional tips to optimize zest removal and handling for the best flavor.
Ingredients
- 1 cup raspberry whole
- 4 Meyer lemon 5 if they're small, medium
- 2 navel orange medium
- 4 ¼ cups sugar
- 1 teaspoon butter
- ¾ cup water
- 1.75- ounce powdered fruit pectin brand example: SURE-JELL
Instructions
- Wash glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with about 5 cups of marmalade, so the number of jars you'll need will depend on what size they are.)
- Place the raspberries in a medium-size bowl and crush them with the back of a spoon or a potato masher.
- Remove colored zest (just the colored part, not the white pith) from the lemons and oranges, using a small zester (see note in post above).Transfer the zest to the bowl with the raspberries.
- Cut the remaining peel off of the lemons and oranges and coarsely chop the fruit into small pieces, discarding any seeds and the white core and reserving any juice. Transfer the fruit and juice to the bowl with the raspberries and zest. Stir to combine.
- Transfer exactly 2 cups of the fruit mixture to a large pot. If you don’t have quite enough, add a bit of water or orange juice to make exactly 2 cups. If you have extra, discard (or use for something else) any remaining fruit mixture.
- Add the sugar and butter to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil (a boil that you can’t stir down). Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.
- Add ¾ cup water to a small saucepan. Sprinkle in pectin and stir until dissolved. Bring the mixture to a rolling boil and boil for 1 minute, stirring continually. Add the hot pectin to the fruit mixture and stir for 3 minutes. (Don't cheat on the 3 minutes!)
- Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature for 20-24 hours to complete the setting.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.
Notes
- Prepare jars and lids by washing with hot water or in the dishwasher and drying thoroughly before filling.
- Use a zester to remove only the colored part of the citrus peel to avoid bitterness from white pith.
- This recipe yields about five cups of marmalade; jar quantity depends on jar size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 801 tablespoon servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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