Meyer Lemon Marmalade Recipe

I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I …

Rating: 5/5(4)
Total Time: 2 hrs 30 mins
Category: Lemon
Calories: 104 per serving
1. Note that the proportion of lemon segments to water to sugar is 1:1:1. So if you don't have a kitchen scale and don't weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and then later 6 cups of sugar are added. You can also do this recipe with 4 cups of chopped lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe. Do not reduce the sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for the jelly to set.
2. PREPARING THE FRUIT.
3. Scrub the lemons clean. Discard any that are moldy or damaged.
4. Prepare the lemons. Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise. As you cut the lemons into segments, if you can, pull off any exposed membranes. Just get the ones that are easy to get to, ignore the rest. When you've cut down to the final segment, cut away the pithy core. Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin. Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.

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This Meyer lemon marmalade recipe is the "master" recipe from which I base all sorts of variations (adding grapefruit, blood oranges, etc.) You …

Rating: 4.7/5(64)
Total Time: 2 hrs
Cuisine: American
Calories: 39 per serving

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Stir in 3 1/2 cups of the sugar. Reduce heat to maintain a simmer. Cook until the mixture is thick and creamy looking and the lemon slices are very tender, about 1 hour. Taste and add up to 1 1/2 cups additional sugar to taste. Stir in 1/2 cup of the reserved lemon juice (save or freeze the remaining juice for another use).

Rating: 4.7/5(18)
Total Time: 2 hrs
Category: Breakfast, Brunch, Condiment, Jam / Jelly
Calories: 70 per serving

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Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of …

Rating: 3.8/5(79)
Total Time: 25 hrs 15 mins
Servings: 6

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Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick. …

Rating: 5/5(2)
Total Time: 2 hrs
Category: < 4 Hours
Calories: 464 per serving
1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
2. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
3. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
4. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.

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Drain, pat dry, and set aside. In a small saucepan, bring the cold water, sugar, and the 1/4 cup lemon juice to a boil over medium-high heat, …

Rating: 4.9/5(7)
Category: Condiments
Cuisine: Italian
Total Time: 1 hr 30 mins
1. Scrub the lemons and trim the ends. Cut 4 lemons into eighths lengthwise (yes, peel and pith and all), remove the seeds, and cut each length crosswise into very thin slices. Set aside.
2. Trim the peel and pith from 2 of the remaining lemons. Hold the peeled lemons over a small bowl and cut the segments free from the membranes, allowing the segments and juice to fall into the bowl and discarding the membranes, peel, and pith.
3. Juice the remaining lemon (you should have about 1/4 cup juice).
4. Bring a small pot 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.

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Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the …

Servings: 1
Total Time: 2 hrs
Estimated Reading Time: 2 mins
1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice.
2. Using a spoon, scrape the pulp and seeds from the halves.
3. Using a sharp knife, slice the peels 1/8 inch thick.
4. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute.

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Directions. Measure the sugar into a large bowl and set aside. Using a vegetable peeler, remove the zest from the lemons in strips. Cut the …

Rating: 4/5(1)
Category: Breakfast Sweets, Condiments And Sauces
Servings: 5
Total Time: 1 hr 30 mins

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Combine the zest, sugar, juice and ginger in a heavy-bottomed pot. Bring to boil, lower heat and cook for one hour, stirring frequently. Remove from …

Reviews: 17
Servings: 3

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Jump to Recipe This past year I have made, Seville orange marmalade, Persian lime marmalade, and Meyer lemon marmalade. Though I love them all, my favorite is the Meyer lemon marmalade. I think it is because it is just the right ration of tart to sweet. This recipe like many marmalade recipes, ha

Email: [email protected]
Total Time: 45 hrs
Servings: 4-6

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Old-fashioned Meyer lemon marmalade is made with little more than lemons, sugar, water and time. The result is a vibrant citrine-hued …

Servings: 3.5
Total Time: 24 hrs
Estimated Reading Time: 9 mins

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This Meyer Lemon Marmalade with Pomegranate Seeds is one we thought you might appreciate. One of the most popular recipes posted on Hitchhiking to Heaven is a tasty, …

Rating: 4.9/5(14)
Estimated Reading Time: 5 mins
1. Slice your lemons according to the directions in How to Slice Citrus Fruit for Marmalade. Strain the leftover lemon juice (the post about slicing fruit explains this) and set it aside.
2. Put the lemons, strained lemon juice, and water into a large, nonreactive saucepot. Bring the water to a boil and then immediately reduce to a simmer. Simmer the lemons for 5 minutes only.
3. Transfer the lemons and water to a large glass or ceramic bowl and set them aside to soak, covered, for 4-6 hours. (It’s fine to leave them at room temperature.) Don’t leave them to soak any longer than 6 hours. You don’t want them to fall apart. I usually prepare the lemons early in the day and then come back to cook them in the late afternoon or evening.
4. After the lemons have soaked, sterilize your jars and put 5 metal teaspoons on a plate in the freezer to test the marmalade for doneness later.

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If you have more than six cups of fruit, make multiple batches of marmalade. Boil the lemon pieces with the pith and seeds (upper right). 3. Soften the Fruit. Combine the chopped Meyer lemons with an equal amount of water in your jelly pan. Place seeds and pith in a jelly bag (or cheesecloth) and add this to the fruit, attaching the bag to the

Estimated Reading Time: 3 mins

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Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running

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Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to …

Rating: 4/5
Total Time: 2 hrs
1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
2. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
3. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
4. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.

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Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top and screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and …

Rating: 5/5
Total Time: 2 hrs
Servings: 10
1. On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.
2. On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a sieve set over a large heatproof bowl; let cool completely. Wrap the fine sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges. Meanwhile, in a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.
3. On Day 3, bring the Meyer lemon slices to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the cooking liquid is slightly reduced, about 40 minutes.
4. Add the strained lemon-wedge liquid to the saucepan along with the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

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Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice …

Rating: 4.2/5(19)
Servings: 4.5
1. Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.
2. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)

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Frequently Asked Questions

Are meyer lemons bad for you?

Since then, Meyer lemons are loved by many because of the numerous advantages that they have over most other types of lemons. Actually, Meyer lemons are hybrids — they are the products of the merging of lemons and mandarin oranges. In China where they are native to, Meyer lemons are primarily used for ornamental purposes.

How to make meyer lemon pie?

Pie Filling

  • 2 (14-ounce) cans sweetened condensed milk
  • 3 egg yolks
  • finely grated zest from 4 Meyer lemons
  • 1 cup Meyer lemon juice (I used almost 2 pounds of lemons to get 1 cup)
  • 1/2 teaspoon vanilla extract
  • pinch of kosher salt

How to make a meyer lemon tart?

  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon cornstarch
  • 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
  • 6 tablespoons unsalted butter, cut into small pieces

What is meyer lemon recipe?

  • Bring a cup of sugar and 1/2 cup water to a boil
  • Simmer until the mixture thickens slightly, about 10 minutes.
  • Set aside and let cool. ...
  • Add enough sugar syrup to sweeten to taste (make it a little bit sweeter than you like it since freezing dulls the sweetness.

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