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5.0 from 75 votes

Meyer Lemon Raspberry Marmalade

This Raspberry Meyer Lemon Marmalade tastes like a delicious explosion of sunshine and takes less than 45 minutes to make!

Prep Time
40 mins
Cook Time
40 mins
Servings: 80 1 tablespoon servings
Calories: 46 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 cup whole raspberries
  • 4 medium Meyer lemons 5 if they're small
  • 2 medium navel oranges
  • 4 ¼ cups sugar
  • 1 teaspoon butter
  • ¾ cup water
  • 1.75- ounce box powdered fruit pectin I use SURE-JELL

Instructions

    Cup of Yum
  1. 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.)
  2. Place the raspberries in a medium-size bowl and crush them with the back of a spoon or a potato masher.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!)
  8. 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.
  9. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.

Notes

  • See Café Tips above in post for further instructions and more detailed tips.
  • Makes about 5 cups of jam.

Nutrition Information

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%)

Nutrition Facts

Serving: 801 tablespoon servings

Amount Per Serving

Calories 46

% 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.