• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bowl Me Over
  • Home
  • Recipes
  • Subscribe
  • Instant Pot Guide
  • About Me
    • Privacy Policy
    • Contact Me
    • Work with Me
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
  • Contact
×

Home » Recipes » Homemade Jam and Jelly

Meyer Lemon Marmalade Recipe

Published: Jun 13, 2022 by Bowl Me Over · 11 Comments

Delicious on toast or an English muffin - this jam is amazing!
Jump to Recipe Print Recipe

Of course, you can use this delicious homemade Lemon Marmalade Recipe on your morning bagel! It's also a perfect glaze for chicken, pork and ham. A spoonful with olive oil makes the best salad dressing or use it to glaze the top of a tart.

Check this out for step by step instructions to make the BEST Homemade Jam!

Meyer Lemon Marmalade Recipe in jars on counter.
Sweet and delicious this homemade marmalade is like a burst of sunshine in a jar!
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Instructions
  • FAQ's
  • Storage
  • Related recipes
  • Serving suggestions
  • Main Squeeze Lemon Marmalade
  • Recipe backstory

Why you'll love this recipe

The reasons you'll love this jam is simple!

✔️ tastes 100 times better than store bought!

✔️ it's a great way to use up fresh lemons.

✔️ making homemade jam isn't as hard as you think, perfect for even first time marmalade makers!

Ingredients

  • fresh whole lemons - Meyer lemons are preferred, traditional lemons can be used if Meyer lemons aren't available.
  • mandarin oranges
  • sugar
  • butter
  • vanilla
Jars of Orange Jelly and Lemon Marmalade Jam.
Lemon Orange Marmalade Recipe

Instructions

Start by making the puree

  • 1-½ cups thinly sliced mandarins with a sharp knife, remove ends. Pick out the seeds.
  • ½ cup thinly sliced Meyer lemons with a sharp knife, remove ends. Pick out the seeds. No need to remove the citrus peel on either of the fruits.
  • 4 cups water
  1. Measure out 1 ½ cups of mandarins, ½ cup sliced lemons. Add to a medium sauce pan with four cups water.
  2. Cook for 20 minutes or until tender. Allow to cool completely. 
  3. Pour into blender. Pulse and puree until small pieces are still visible, not too long as you want to see some of the pieces. 
  4. Measure exactly 4 cups puree, freeze remaining for another use.

Instructions to make Lemon Marmalade Recipe

  1. Juice the fruit.
  2. Combine the puree, juice, sugar and vanilla and cook for 20 minutes at low/medium boil until mixture reaches 221 degrees on candy thermometer. 
  3. Stir often with a wooden spoon to keep the citrus fruits from sticking, especially at the end of the cooking.
  4. Ladle into sterile, hot jars. Makes five 8 oz. jars. Process in a hot water bath to seal jars.
  5. Cool completely to room temperature.

FAQ's

What do you do with a lot of lemons?

When life gives you lemons, of course you should make Strawberry Lemonade! If you have a lot of homegrown lemons, here are more sweet and savory recipes to use the lemons. Lemon Bars, Lemon Curd and of course Lemon Orzo Chicken Soup!

Does lemon peel have pectin?

Yes it does, as do the seeds. In fact because of the naturally occurring pectin in the peels of the lemon and mandarin oranges, this recipe does not need any added pectin.

What does lemon juice do in jam making?

Lemon juice lowers the pH in the jam mixture. Neutralizing it allows the pectin to more easily help set the jam.

How long do you boil marmalade for?

The total cooking time for this Lemon Marmalade Recipe is 40-45 minutes. This includes time to cook the lemon/orange puree and also cook the preserves until they reach the correct temperature.

Can you use regular lemons?

You can use regular lemons, but Meyer lemons are so much more flavorful! Get those if you can.

Storage

Refrigerate - refrigerate jars that did not seal, or jars after they have been opened.

Storage - sealed jars can be kept in a cool dark place like the pantry or cupboard and will last up to 6 months.

Related recipes

  • There are so many amazing easy jam recipes on the blog! If you love tropical flavors, be sure and try Papaya Mango Jam next! It's like a Mai Tai in jam form!
  • Mandarin Orange Jelly is another spectacular jam. It's truly sunshine in a jar!
  • Sweet and Spicy Pepper Jam is terrific on a bagel with cream cheese and makes an amazing glaze on chicken or pork.
  • Pomegranate Jam is a little spicy and a little sweet - a real treat, it's just so good!
  • Old Fashioned Strawberry Rhubarb Jam is a classic recipes you'll really love.

Serving suggestions

  • Of course this is amazing on a toasted English muffin or sliced bagel smeared with cream cheese!
  • It makes a flavorful glaze on grilled chicken, pork or shrimp.
  • Another use for this jam? Mix it with some soy sauce, grated ginger and minced garlic to make an Asian fusion sauce, it's delicious! You'll love this homemade lemon marmalade recipe!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Jars of Homemade Lemon Marmalade.
Print Recipe Pin Recipe
5 from 1 vote

Main Squeeze Lemon Marmalade

Delicious on toast or an English muffin - this jam is amazing!
Prevent your screen from going dark
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Jams and Jellies
Cuisine: American
Servings: 5 8 oz. jars
Calories: 72kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

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

I earn a commission from Instacart from qualifying purchases.

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. Makes five 8 oz. jars.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 68mg | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 14.2mg | Calcium: 11mg | Iron: 0.1mg
Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

Sign up for my recipes here!!

Don't worry, we'll never share your email.

Recipe backstory

Fall is officially here, but that doesn't mean there isn't a jam or two to be made! Something is always in season and what we'll be seeing at the market soon are plump, sweet mandarins and lemons.

We pick them by the bucketful and can't give them away. Everyone has so many everywhere you look there are sacks filled with fruit just looking for a new home!

Luckily Dan brings them home and we put them to good use!

This is a recipe my friend Michelle shared with me many years ago. It's with great honor I'm sharing it with you!

More Homemade Jam and Jelly Recipes

  • Orange Jelly; Sunshine in a Jar!
  • Christmas Pepper Jam
  • Cranberry Jalapeno Jam
  • Bam Bam Pomegranate Jam

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Lois

    October 19, 2017 at 3:08 pm

    5 stars
    This is such a joy to have around you can have it on your toast or you could use it to glaze your ham. It is so good.

    Reply
    • Bowl Me Over

      October 19, 2017 at 9:37 pm

      I completely agree, marmalade is so versatile I even use it when making salad dressing!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

How I started over in life by Debra Clark
Why soup means so much to me.

Welcome to Bowl Me Over! My name is Debra and I'm the Soup Queen! I send warm greetings from sunny California.

More about me →

Weeknight Dinner Ideas

Weeknight Dinner Ideas

Reader Favorites

  • Poppy Seed Chicken Casserole
  • Cracker Barrel Cheesy Potatoes
  • How to Make Gravy from Scratch
  • Taco Salad Casserole Recipe

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter

Footer

^ back to top

About

  • Privacy Policy
  • About Me
as featured in

Contact

  • Contact

Copyright © 2023 Debra Clark