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Meyer Lemon Marmalade, canning recipes, marmalade recipe via flouronmyface.com

Meyer Lemon Marmalade

Arlene Mobley - Flour On My Face
Learn how to create your own homemade Meyer lemon marmalade with this easy-to-follow guide. Enjoy the sweet and tangy flavor of this delicacy in the comfort of your own home.
5 from 6 votes
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Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Course Condiment
Cuisine American
Servings 6 half pints
Calories 56 kcal

Ingredients  

  • 2 pounds Meyer lemons
  • 3 cups sugar (divided)
  • 5 cups water
  • 1 tablespoon butter
  • vanilla bean (optional)
  • fresh ginger (optional)
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Instructions 

  • Rinse the lemons well with cold water.
  • Trim off both ends and cut each lemon into eighths by first cutting it in half along the length. Then cut each half into four pieces.
  • Trim off the center membrane where needed.
  • Thinly slice each wedge of Meyer lemon into very thin ribbons putting them in a large bowl or container.
  • Add 2 cups of sugar to the bowl. Stir well. Cover with aluminum or a lid and place the bowl in the refrigerator for 24-48 hours.
  • Pour the meyer lemon pieces along with sugar into a large pot.
  • Add 1 cup of sugar and 5 cups of water to pot. On high heat bring to a boil.
  • Add butter to reduce foam if needed.
  • Place a saucer in the freezer to check for a proper set.
  • Prepare jars by boiling while marmalade is cooking.
  • In a small pot place the bands and flat lids. Bring to a boil and reduce heat to a simmer.
  • Cook marmalade on high heat boiling for 30 to 40 minutes until a proper set is reached.
  • Check for set by dropping a teaspoonful of marmalade on the chilled saucer. Return to freezer for a couple of minutes. Push the marmalade with the tip of a finger. If wrinkles appear marmalade has reached a proper set. If a proper set has not been reached continue cooking marmalade for another 10 minutes and check again.
  • Once a proper set has been reached fill jars leaving ¼ head space.
  • Place flat lid and a band on each jar.
  • Process in a hot water bath for 10 minutes.

Recipe Expert Tips

  • Adapted from Preserving by the Pint. 
  • To make Vanilla Meyer Lemon Marmalade add one vanilla bean that has been cut in half and split to each jar.
  • To make Vanilla & Ginger Meyer Lemon Marmalade add one cut and split vanilla bean plus 1 teaspoon of grated ginger to the bottom of each jar.
  • To make Meyer Lemon & Ginger Marmalade add 1 teaspoon of grated or chopped ginger to the bottom of each jar.

Nutrition

Serving: 2tablespoonsCalories: 56kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 26mgFiber: 1gSugar: 13gVitamin A: 11IUVitamin C: 10mgCalcium: 6mgIron: 1mg
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