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Jars of Homemade Lemon Marmalade.
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Main Squeeze Lemon Marmalade

Delicious on toast or an English muffin - this jam is amazing!
Course Jams and Jellies
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 5 8 oz. jars
Calories 72kcal
Author Deb Clark

Ingredients

  • For the mandarin/lemon puree*
  • 5-7 mandarins
  • 2 lemons
  • 4 cups water
  • For the marmalade
  • 4 cups cooked mandarin/lemon puree*
  • 1 cups freshly squeezed mandarin juice 8-10 mandarins
  • 1 cup freshly squeezed meyer lemon juice 6-8 lemons
  • 4-½ cups sugar
  • 1 teaspoon butter
  • 1 teaspoon vanilla

Instructions

  • For the mandarin/lemon puree*
  • Start by making the puree. Thinly slice mandarins and lemons.
  • Measure out 1 ½ cups of mandarins, ½ cup sliced lemons. Add to a medium sauce pan with four cups water.
  • Cook for 20 minutes or until tender. Allow to cool completely.
  • Pour into blender. Pulse and puree until small pieces are still visible, not too long as you want to see some of the pieces. 
  • Measure exactly 4 cups puree, freeze remaining for another use.
  • For the marmalade
  • Juice lemons and mandarins - measure exactly one cup of each.
  • Combine all ingredients and cook for 20 minutes at low/medium boil until mixture reaches 221 degrees on candy thermometer.
  • Stir often to keep from sticking, especially at the end of the cooking.
  • Ladle into sterile jars. Wipe jar rims and add lids and screw-on rings.
  • Process in a hot water bath for 10 minutes to seal.
  • Makes five 8 ounce jars of marmalade.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 68mg | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 14.2mg | Calcium: 11mg | Iron: 0.1mg